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Vietnamese Chicken Sandwich

Name: Vietnamese Chicken Sandwich
Prep time: 20

(3 votes, average: 4.67 out of 5)

20 min prep

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

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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

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.
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.