Leftover cooked chicken breast or pork tenderloin combine with crunchy carrots and onion in this take on banh mi, a traditional Vietnamese sandwich.

Makes 4 sandwiches

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 clove garlic, crushed and peeled
1/2 teaspoon salt
1/4 cup distilled white vinegar
2 teaspoons sugar
1 1/2 cups grated carrots
1/3 cup thinly sliced white onion
1-2 tablespoons finely chopped fresh chiles, preferably red bird chiles
1 16- to 20-inch-long baguette
4 teaspoons reduced-fat mayonnaise
12 ounces cooked boneless skinless chicken breast or pork tenderloin, thinly sliced
1 tablespoon lime juice
1/2 teaspoon five-spice powder
1/2 cup fresh cilantro leaves

1. Mash garlic and salt into a paste with the flat side of a chef’s knife. Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve. Add carrots, onions and chiles; toss to coat.
2. Slice baguette into 4 equal lengths. Split each piece horizontally. Spread the cut sides with mayonnaise. Arrange the meat on the 4 bottom halves. Sprinkle with lime juice and five-spice powder. Top with the carrot salad and cilantro leaves. Cover with the bread tops.

NUTRITION INFORMATION: Per serving: 353 calories; 6 g fat (1 g sat, 1 g mono); 74 mg cholesterol; 44 g carbohydrate; 36 g protein; 7 g fiber; 734 mg sodium; 389 mg potassium.
Nutrition bonus: Vitamin A (142% daily value), Selenium (34% dv).
2 1/2 Carbohydrate Servings
Exchanges: 2 starch, 1 vegetable, 4 very lean meat