Roasted Chicken Banh Mi

Roasted Chicken Banh Mi

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From: EatingWell Magazine, January/February 2019

This easy banh mi (Vietnamese sandwich) recipe features crunchy sweet-and-sour pickles, rich and tender chicken finished with a tangy lime mayo and fresh cilantro for a healthy, mouthwatering meal.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 cup water
  • 1 cup rice vinegar
  • ⅔ cup granulated sugar
  • 1¼ cups matchstick carrots
  • 1 cup thinly sliced unpeeled English cucumber
  • ¼ cup mayonnaise
  • 1½ tablespoons lime juice
  • 1¼ teaspoons fish sauce
  • ½ teaspoon ground pepper
  • 1 (16 ounce) baguette, cut into 4 portions
  • 10 ounces pulled cooked chicken
  • 1 cup cilantro sprigs
  • ¼ cup thinly sliced seeded jalapeño pepper (optional)

Preparation

  • Prep

  • Ready In

  1. Combine water, vinegar and sugar in a small saucepan. Bring to a boil over high heat. Add carrots and cucumber; cook for 1 minute. Let cool completely, about 30 minutes. Drain.
  2. Mix mayonnaise, lime juice, fish sauce and pepper in a small bowl. Refrigerate until ready to use.
  3. Split baguette portions horizontally. Hollow out the tops and bottoms, leaving a ½-inch border. Spread the mayonnaise mixture on the top halves. Layer chicken, the carrot mixture and cilantro on the bottom halves. Top with jalapeño, if desired.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 435 calories; 16 g fat(3 g sat); 9 g fiber; 57 g carbohydrates; 23 g protein; 23 mcg folate; 44 mg cholesterol; 11 g sugars; 4 g added sugars; 8,799 IU vitamin A; 8 mg vitamin C; 41 mg calcium; 1 mg iron; 917 mg sodium; 370 mg potassium
  • Nutrition Bonus: Vitamin A (176% daily value)
  • Carbohydrate Servings: 4
  • Exchanges: 3 starch, 2 fat, 1 vegetable, ½ lean protein, ½ other carbohydrate

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