Rotisserie Chicken Banh Mi
- Preheat oven to 425 degrees F. In a small bowl combine vinegar, the 1/4 cup sugar, and the salt; stir until sugar dissolves. Add carrots; toss well. Let stand for 15 minutes.
- Meanwhile, in another small bowl combine mayonnaise, Asian chili sauce, soy sauce, and the 1/8 teaspoon sugar.
- Place baguette halves, cut sides up, on rack in oven; bake about 5 minutes or just until warm and lightly crisped. Spread mayonnaise mixture over both sides of baguette. Slice chicken breast; arrange slices on baguette halves. Drain carrots, pressing to drain off excess liquid; arrange over chicken. Top with cucumber and, if desired, chile pepper. Sprinkle with cilantro leaves. Cut into four portions.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
The vinegar mixture begins to pickle the carrots, softening them and adding bright flavor with zero fat.
Nutrition Facts (Rotisserie Chicken Banh Mi)
- Per serving:
- 358 kcal cal.,
- 8 g fat
- (2 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 49 mg chol.,
- 840 mg sodium,
- 51 g carb.,
- 2 g fiber,
- 18 g sugar,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet