Vietnamese Chicken Sandwich- Cook For Your Life- anti-cancer recipes

Vietnamese Chicken Sandwich

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.50 out of 5)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 14 ingredients
I used to live near to New York’s Chinatown, and every so often, I’d walk over from my apartment to shop for greens and fish, and sometimes some gorgeous dragon fruit. On my way...


  • ¼ cup rice or apple cider vinegar
  • 2 tablespoons canola or grape seed oil
  • 1 teaspoon sesame oil
  • 2 tablespoons chopped scallions
  • Salt, to taste
  • ¾ cup shredded cabbage
  • ¼ cup shredded carrot
  • ¼ cup julienned cucumber, drained
  • ¼ cup julienned daikon radish
  • ¼ cup mayonnaise
  • 1 tablespoon chili paste, or to taste
  • 2 whole wheat ciabattas
  • 1 cup shredded rotisserie chicken
  • 2-4 sprigs cilantro, washed

Nutrition Facts


909 cals


51 g

Saturated Fat

8 g

Polyunsaturated Fat

26 g

Monounsaturated Fat

13 g


85 g


7 g


9 g


29 g


941 mg


  1. In a medium bowl, whisk together the vinegar, oil, sesame oil, chopped scallions, and salt. Add in the shredded cabbage, carrots, cucumber, and daikon. Taste for seasonings. Let sit for 10 minutes.
  2. In a small bowl blend together the mayonnaise and chili paste. Cut open the ciabattas, and  spread the chili mayonnaise onto the bread. Evenly divide the chicken between the sandwiches, then top with the cabbage salad, then a couple sprigs of cilantro. Serve.

Chef Tips

This is a delicious way to use up leftover chicken. Cooked chicken will keep in the fridge for up to 3 days.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

Leave a Review