Vietnamese Chicken Sandwich (Food Network Magazine)

Recipe by Lori Mama
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    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
  • 12
  • 14
    cup lime juice, fresh
  • 2
    teaspoons honey
  • 2
    tablespoons chopped gherkins
  • 1
    tablespoon brine from gherkin
  • 1
    tablespoon Asian chili sauce, such as Sriracha
  • 3
    cups shredded cooked chicken
  • 13
    cup chopped fresh parsley or 1/3 cup cilantro
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DIRECTIONS

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