Vietnamese Chicken Sandwich (Food Network Magazine)

They always have interesting recipes to try. Made with a slight adjustment.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2  of a small red onion, thinly sliced
• 1  medium carrot, shaved into ribbons
• 4  radishes, thinly sliced
• 2  hoagie rolls, split in half lengthwise and toasted to your liking
• 1⁄2 cup mayonnaise
• 1⁄4 cup lime juice, fresh
• 2  teaspoons honey
• 2  tablespoons  chopped  gherkins
• 1  tablespoon  brine from  gherkin
•  salt
• 1  tablespoon  Asian chili sauce, such as Sriracha
• 3  cups  shredded  cooked chicken
• 1⁄3 cup  chopped fresh parsley or 1⁄3 cup cilantro

Directions

1. Soak first 3 ingredients in ice water for 5 minutes. Drain well.
2. Whisk together 1/4 cup of the mayo with the lime juice, honey, gherkins and brine.
3. Season with salt to taste.
4. Combine the chicken and vegetables, parsley with the dressing.
5. Mix the remaining 1/4 cup mayo with the chili sauce in a small bowl.
6. Spread the chili mayo evenly between the halved rolls.
7. Divide the chicken salad among the rolls.
8. Serve.