Nutrition per serving may change if servings are adjusted.
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)
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.
Mix mayonnaise, lime juice, fish sauce and pepper in a small bowl. Refrigerate until ready to use.
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.
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
Vitamin A (176% daily value)
Carbohydrate Servings: 4
Exchanges: 3 starch, 2 fat, 1 vegetable, ½ lean protein, ½ other carbohydrate