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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Rotisserie Chicken Banh Mi

Makes: 4 servings
Serving size: 1 sandwich portion per serving
Start to Finish 30 mins
Rotisserie Chicken Banh Mi
Ingredients
  • 1/3  cup  white vinegar
  • 1/4  cup  sugar
  • 1/8  teaspoon  salt
  • 1  cup  shredded carrots
  • 1/4  cup  light mayonnaise or salad dressing
  • 1 - 2  teaspoons  Asian chili sauce (Sriracha sauce)
  • 1/2  teaspoon  reduced-sodium soy sauce
  • 1/8  teaspoon  sugar
  • 1 8  ounce  French bread baguette, halved lengthwise
  •  Breast meat from one small purchased roasted chicken (about 8 ounces breast meat), skin discarded
  • 1/3  of a long  seedless cucumber, cut into thin spears (about 3 ounces)
  • 1  fresh jalapeno chile pepper, thinly sliced* (optional)
  • 1/3  cup  fresh cilantro leaves
Directions

1. 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.

2. Meanwhile, in another small bowl combine mayonnaise, Asian chili sauce, soy sauce, and the 1/8 teaspoon sugar.

3. 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.
Cooking Tip:
  • The vinegar mixture begins to pickle the carrots, softening them and adding bright flavor with zero fat.
Nutrition Facts (Rotisserie Chicken Banh Mi)
  • Servings Per Recipe 4,
  • cal. (kcal) 358,
  • Fat, total (g) 8,
  • chol. (mg) 49,
  • sat. fat (g) 2,
  • carb. (g) 51,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 18,
  • pro. (g) 21,
  • vit. A (IU) 4908,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 101,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 840,
  • Potassium (mg) 228,
  • calcium (mg) 50,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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