Rotisserie Chicken Banh Mi

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Rotisserie Chicken Banh Mi

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Directions

  1. Preheat oven to 425 degrees F. In a small bowl combine vinegar, 1/4 cup sugar, and salt, stirring until sugar is dissolved. Add carrots; toss gently to coat. Let stand for 15 minutes.
  2. Meanwhile, in another small bowl combine mayonnaise, Asian chili sauce, soy sauce, and 1/8 teaspoon sugar.
  3. Place bread halves, cut sides up, on rack in oven. Bake about 5 minutes or just until warm and lightly toasted. Spread mayonnaise mixture on cut sides of bread; top with chicken. Drain carrots; pat dry with paper towels. Arrange carrots on chicken. Top with cucumber and, if desired, jalapeno pepper. Sprinkle with cilantro leaves. Cut into four portions.

From the Test Kitchen

*Tip:

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.

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Nutrition Facts (Rotisserie Chicken Banh Mi)

  • Per serving:
  • 358 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 49 mg chol. ,
  • 840 mg sodium ,
  • 51 g carb. ,
  • 2 g fiber ,
  • 18 g sugar ,
  • 21 g pro.
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