Vietnamese Chicken Sandwich
- Total Time
uncooked carrot(s)1 small, shredded
uncooked red onion(s)2 Tbsp, chopped, thinly sliced
cilantro2 Tbsp, fresh, chopped
fresh lime juice1 Tbsp
garlic chili paste½ tsp
uncooked boneless skinless chicken breast(s)3 oz, (1 cutlet)
table salt¼ tsp
black pepper⅛ tsp
light mayonnaise1 Tbsp
fresh mint leaves1 Tbsp, chopped
lime zest¼ tsp, grated
French baguette bread1 piece(s), (5 inches long), cut in half lengthwise
cooking spray1 spray(s)
- Combine carrot, onion, cilantro, lime juice, and chili-garlic paste in small bowl and toss to coat. Let stand at room temperature while preparing sandwich.
- Sprinkle chicken with salt and pepper. Spray ridged grill pan with nonstick spray and set over medium high heat. Add chicken and cook, turning once, until browned and cooked through, about 6 minutes.
- Meanwhile, stir together mayonnaise, mint, and lime zest in small bowl. Remove soft center of top and bottom of baguette and discard. Spread cut sides of baguette with mayonnaise mixture.
- Place chicken on bottom half of baguette and top evenly with vegetable mixture. Cover with top of baguette.
- Per serving (1 sandwich)