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
⅔ cup(s)
Garlic
2 clove(s)
Cayenne pepper
¼ tsp
Uncooked skinless boneless 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
⅛ 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
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