Chicken sandwiches with pickled vegetable slaw

Chicken sandwiches with pickled vegetable slaw

6
Points®
Total Time
1 hr 28 min
Prep
20 min
Cook
8 min
Serves
4
Difficulty
Easy
Marinating the chicken makes it moist and full of flavor, and the vegetable slaw adds crunch and tang. We used chopped fresh parsley in the slaw but either chopped fresh basil or cilantro would work well too. You can make this ahead and enjoy it as cold sandwich for a portable lunch. Pack the bread and the other ingredients separately and assemble just before serving. If you’re short on time, skip the slaw and top the sandwiches with lettuce or arugula and tomato or cucumber slices and they’ll still be delicious. Serve with a fresh tropical fruit cup made with pineapple and mango.

Ingredients

2% reduced fat buttermilk

cup(s)

Garlic

2 clove(s)

Cayenne pepper

¼ tsp

Uncooked boneless skinless chicken breast

20 oz, 4 (5-ounce) cutlets

Unseasoned rice vinegar

6 Tbsp

Water

2 Tbsp

Red bell pepper

½ medium, very thinly sliced

Yellow bell pepper

½ medium, very thinly sliced

Carrots

1 cup(s), cut into thin matchstick strips

Red onion

¼ medium, very thinly sliced

Table salt

½ tsp

Table salt

tsp

Fresh parsley

2 Tbsp, chopped flat-leaf

Honey mustard

4 tsp

Hard roll

4 item(s), split and soft centers removed

Instructions

  1. 1 To make marinade, combine buttermilk, garlic, and cayenne in large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate at least 1 hour or up to 2 hours.
  2. 2 To make pickled vegetables, combine vinegar, water, bell peppers, carrot, and onion in large zip-close plastic bag. Squeeze out air and seal bag; turn to mix well. Refrigerate at least 1 hour or up to 2 hours.
  3. 3 Spray ridged grill pan with nonstick spray; set over medium-high heat until hot. Remove chicken from marinade; discard marinade. Sprinkle chicken with 1/2 teaspoon salt. Place chicken in pan and cook, turning once, until chicken is browned and cooked through, 6–8 minutes.
  4. 4 Drain vegetable mixture and transfer to medium bowl. Add parsley and remaining 1/8 teaspoon salt; toss to mix well. Spread mustard on bottoms of rolls. Top each with 1 cutlet and one-quarter pickled vegetables; cover with tops of rolls.
  5. Serving size: 1 sandwich