Vietnamese chicken salad sandwich
3
Points®
Total time: 1 hr 45 min • Prep: 15 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
This fresh and light grilled chicken sandwich is layered with Vietnamese flavours that are sure to please.
Ingredients
WW 100% Whole wheat loaf
2 slice(s), toasted
Soy sauce
4 tsp(s)
Shallots
1 tbsp(s), minced
Garlic
1 clove(s), large, minced
Minced ginger
1 tsp(s)
Asian fish sauce
1 tsp(s)
Sesame oil
1 tsp(s)
Sugar substitute
½ tsp(s)
Uncooked boneless skinless chicken breast
3 oz
Carrots
½ cup(s), shredded
Unseasoned rice vinegar
2 tbsp(s), unseasoned
Table salt
1 pinch(es)
Plain fat free Greek yogurt
2 tbsp(s)
Sriracha hot sauce
2 tsp(s)
Cilantro
2 tbsp(s), fresh, finely chopped
Jalapeño pepper
¼ small, thinly sliced
Instructions
1
Stir together soy sauce, shallot, garlic, ginger, fish sauce, sesame oil and sweetener; toss with chicken breast. Cover and refrigerate for at least 1 hour and up to overnight.
2
Preheat grill to medium-high heat; grease grates well. Grill chicken for 6 to 8 minutes per side or until instant-read thermometer inserted in thickest portion registers 165°F. Let stand for 5 minutes before slicing.
3
Meanwhile, toss together carrots, vinegar and salt. Let stand for 15 to 20 minutes or until lightly pickled; drain well. In small bowl, whisk together yogurt and sriracha.
4
Slice chicken; assemble chicken between slices of toasted bread with yogurt sauce, pickled carrots, cilantro and jalapeño slices.
5
Serving size: 2 slices
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