
Chicken sandwiches with pickled vegetable slaw
6
Point(s)
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
⅔ cup(s)
Garlic
2 medium clove(s)
Cayenne pepper
¼ tsp
Uncooked boneless skinless chicken breast(s)
20 oz, 4 (5-ounce) cutlets
Rice vinegar
6 Tbsp
Water
2 Tbsp
Sweet red pepper(s)
½ medium, very thinly sliced
Yellow pepper(s)
½ medium, very thinly sliced
Uncooked carrot(s)
1 cup(s), cut into thin matchstick strips
Uncooked red onion(s)
¼ medium, very thinly sliced
Table salt
½ tsp
Table salt
⅛ tsp
Fresh parsley
2 Tbsp, chopped flat-leaf
Honey mustard
4 tsp
Hard roll(s)
4 item(s), split and soft centers removed