Vietnamese Chicken Sandwich (Food Network Magazine)

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READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 of a small red onion, thinly sliced
  • 1 medium carrot, shaved into ribbons
  • 4 radishes, thinly sliced
  • 2 hoagie rolls, split in half lengthwise and toasted to your liking
  • 12 cup mayonnaise
  • 14 cup lime juice, fresh
  • 2 teaspoons honey
  • 2 tablespoons chopped gherkins
  • 1 tablespoon brine from gherkin
  • salt
  • 1 tablespoon Asian chili sauce, such as Sriracha
  • 3 cups shredded cooked chicken
  • 13 cup chopped fresh parsley or 13 cup cilantro

Directions

  1. Soak first 3 ingredients in ice water for 5 minutes. Drain well.
  2. Whisk together 1/4 cup of the mayo with the lime juice, honey, gherkins and brine.
  3. Season with salt to taste.
  4. Combine the chicken and vegetables, parsley with the dressing.
  5. Mix the remaining 1/4 cup mayo with the chili sauce in a small bowl.
  6. Spread the chili mayo evenly between the halved rolls.
  7. Divide the chicken salad among the rolls.
  8. Serve.

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