Thai-Grilled Chicken Sandwich
4
Points®
Total time: 24 min • Prep: 18 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
The carrot slaw for this sandwich is tangy, crunchy, and super flavorful. We use it as a sandwich topping but it's also a great picnic or BBQ side dish. If your chicken is too big to fit on the bread, slice each piece in half and then layer two pieces of chicken on each sandwich. Or you can serve the sandwiches open-face.
Ingredients
Fresh basil
¼ cup(s), leaves, packed
Cilantro
¼ cup(s), leaves, packed
Fresh lime juice
2 Tbsp
Lemongrass
1 Tbsp, finely chopped
Fresh ginger
1 Tbsp, finely chopped or grated
Canola oil
1 Tbsp
Garlic
1 clove(s), finely chopped
Kosher salt
½ tsp
Black pepper
⅛ tsp, freshly ground (or to taste)
Sandwich thins
4 roll(s)
Shredded carrots
1 cup(s), finely grated
Cooking spray
2 spray(s)
Uncooked skinless boneless chicken breast
1 pound(s), four 4 oz pieces
Cucumber
¼ medium, thinly sliced
Instructions
1
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 tsp at a time, to thin sauce (if desired). Spoon sauce in a small bowl and add carrots; toss to combine and set aside.
2
Coat a grill or grill pan with cooking spray; preheat to medium-high.
3
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.
4
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.
5
Serving size: 1 sandwich
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