Vietnamese Chicken Sandwiches |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Dress up a basic chicken sandwich with these fresh and flavorful ingredients. Skip the bread and use the fillings in this Vietnamese Chicken Sandwich over a salad the next day. Ingredients:
2 cloves garlic, minced |
1/2 cup white vinegar |
1 tablespoon sugar |
salt |
2 carrots, shredded |
3 radishes, shredded |
1 1/2 pounds chicken breast, skin and bone removed |
1 12-oz. baguette, quartered, each piece cut in half horizontally |
1/4 cup mayonnaise |
1/4 cucumber, thinly sliced |
1/4 cup fresh cilantro leaves |
Directions:
1. In a medium bowl, combine garlic, vinegar, sugar and 1/4 tsp. salt. Stir until sugar and salt dissolve. Add carrots and radishes, tossing to combine. Set aside to marinate.
2. Season chicken lightly with salt. Warm a nonstick grill pan over medium heat. Grill chicken until cooked through, 6 to 7 minutes per side. Transfer chicken to a cutting board, tent with foil and let rest.
3. Tear doughy centers out of bottoms of baguette. Lightly toast baguettes in toaster oven.
4. Thinly slice chicken. Spread 1 Tbsp. mayonnaise on 1 bottom piece of baguette. Top with 1/4 of cucumber slices and 1/4 of chicken slices. Top with 1/4 of carrot mixture and a few cilantro leaves. Cover with top half of baguette. Repeat with remaining baguette pieces and filling.
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