Photo of Vietnamese chicken salad sandwich by WW

Vietnamese chicken salad sandwich

3 - 5
PersonalPoints™ per serving
Total Time
1 hr 45 min
15 min
15 min
This fresh and light grilled chicken sandwich is layered with Vietnamese flavours that are sure to please.


WW 100% Whole wheat bread

2 slice(s), toasted

Soy sauce

4 tsp(s)

Uncooked shallot(s)

1 tbsp(s), minced

Garlic clove(s)

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

Uncooked carrot(s)

½ cup(s), shredded

Rice vinegar

2 tbsp(s), unseasoned

Table salt

1 pinch

Plain fat free Greek yogurt

2 tbsp(s)

Sriracha hot sauce

2 tsp(s)


2 tbsp(s), fresh, finely chopped

Jalapeño pepper(s)

¼ small, thinly sliced


  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