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Thai-Grilled Chicken Sandwich

5
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. Use it as a topping but also as a picnic or BBQ side dish.

Ingredients

basil

¼ cup(s), leaves, packed

cilantro

¼ cup(s), leaves, packed

fresh lime juice

2 Tbsp

lemon grass

1 Tbsp, finely chopped

ginger root

1 Tbsp, finely chopped or grated

canola oil

1 Tbsp

garlic clove(s)

1 medium clove(s), finely chopped

kosher salt

½ tsp

black pepper

⅛ tsp, freshly ground (or to taste)

Arnold Sandwich Thins 100% Whole wheat rolls

4 roll(s)

shredded carrot(s)

1 cup(s), finely grated

cooking spray

2 spray(s)

uncooked boneless skinless chicken breast(s)

1 pound(s), four 4 oz pieces

cucumber(s)

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 teaspoon 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

Notes

Cut each piece of chicken in half if it’s too big to fit on bread. Each sandwich will then contain 2 pieces of chicken.

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