Thai-Grilled Chicken Sandwich
- Total Time
The carrot slaw for this sandwich is tangy, crunchy and super flavorful. Use it as a topping but also as a picnic or BBQ side dish.
basil¼ cup(s), leaves, packed
cilantro¼ cup(s), leaves, packed
fresh lime juice2 Tbsp
lemon grass1 Tbsp, finely chopped
ginger root1 Tbsp, finely chopped or grated
canola oil1 Tbsp
garlic clove(s)1 medium clove(s), finely chopped
kosher salt½ tsp
black pepper⅛ tsp, freshly ground (or to taste)
Arnold Sandwich Thins 100% Whole wheat rolls4 roll(s)
shredded carrot(s)1 cup(s), finely grated
cooking spray2 spray(s)
uncooked boneless skinless chicken breast(s)1 pound(s), four 4 oz pieces
cucumber(s)¼ medium, thinly sliced
- In a mini chopper or food processor, combine basil, cilantro, lime juice, lemongrass, ginger, oil, garlic, salt and pepper; pulse until smooth. Add water, 1 teaspoon at a time, to thin sauce (if desired). Spoon sauce in a small bowl and add carrots; toss to combine and set aside.
- Coat a grill or grill pan with cooking spray; preheat to medium-high.
- Pound chicken until 1/4-inch thick. Season both sides of chicken with pepper, if desired (you don’t need salt because the sauce is very flavorful). Place chicken on grill and cook until browned and cooked through, flipping once, about 2 to 3 minutes per side.
- Place 1 piece of chicken on bottom half of a roll; top with 1/4 cup carrot mixture, 1/4 of cucumber slices and a roll top. Repeat with remaining ingredients and serve.
- Serving size: 1 sandwich