Vietnamese chicken salad sandwich
WW 100% Whole wheat bread
2 slice(s), toasted
1 tbsp(s), minced
1 clove(s), large, minced
Asian fish sauce
Uncooked boneless skinless chicken breast
½ cup(s), shredded
2 tbsp(s), unseasoned
Plain fat free Greek yogurt
Sriracha hot sauce
2 tbsp(s), fresh, finely chopped
¼ small, thinly sliced
- 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.
- 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.
- 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.
- Slice chicken; assemble chicken between slices of toasted bread with yogurt sauce, pickled carrots, cilantro and jalapeño slices.
- Serving size: 2 slices