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

Vietnamese Chicken Sandwich

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.60 out of 5)
Loading...

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 14 ingredients

Packed with bright, crunchy vegetables and shredded rotisserie chicken, this sandwich is rich with umami flavor and is an ideal no-cook meal. Our copycat of banh mi sandwiches found in Vietnamese delis, this recipe...


Ingredients


  • 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

Calories

909 cals

Fat

51 g

Saturated Fat

8 g

Polyunsaturated Fat

26 g

Monounsaturated Fat

13 g

Carbohydrates

85 g

Sugar

7 g

Fiber

9 g

Protein

29 g

Sodium

941 mg

Directions

  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 Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


Leave a Review