Chicken Banh Mi
- Number of Servings: 4
Ingredients
2 carrots, peeled, cut into matchsticks 1 pound daikon, peeled, cut into matchsticks 1 teaspoon salt 2 teaspoons plus cup sugar 1 1/4 cups white vinegar 4 tablespoons mayonnaise 2 teaspoons Sriracha chili sauce (found in the Asian foods section of most supermarkets) 1 seedless cucumber 1 24-inch baguette, sliced into 6-inch lengths 1 rotisserie chicken, pulled apart in large shreds 1 jalapeņo, seeded and thinly sliced 12 cilantro sprigs
1. In a bowl sprinkle carrot and daikon with salt and 2 teaspoons of the sugar. Toss and let stand 15 minutes until they have lost about 1/4 of their volume. Transfer to a colander; rinse and press gently. In a bowl, combine cup sugar, vinegar and 1 cup of lukewarm water. Stir to dissolve sugar. Add carrot and daikon. Marinate for 1 hour or refrigerate for up to 4 weeks.
2. In a small bowl, mix together mayonnaise and Sriracha. Use a vegetable peeler to cut the cucumber into long, thin strips, leaving the seeds behind.
3. Split each baguette "roll," and spread each half with the mayonnaise. Layer sandwiches with chicken, marinated vegetables, jalapeņo, cucumber and cilantro. Top and serve.
Serving Size: Makes 4 sandwiches
Number of Servings: 4
Recipe submitted by SparkPeople user NZINGHA81.
2. In a small bowl, mix together mayonnaise and Sriracha. Use a vegetable peeler to cut the cucumber into long, thin strips, leaving the seeds behind.
3. Split each baguette "roll," and spread each half with the mayonnaise. Layer sandwiches with chicken, marinated vegetables, jalapeņo, cucumber and cilantro. Top and serve.
Serving Size: Makes 4 sandwiches
Number of Servings: 4
Recipe submitted by SparkPeople user NZINGHA81.
Nutritional Info Amount Per Serving
- Calories: 794.0
- Total Fat: 27.1 g
- Cholesterol: 127.6 mg
- Sodium: 2,009.0 mg
- Total Carbs: 89.5 g
- Dietary Fiber: 3.1 g
- Protein: 48.2 g
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