Recipe courtesy of Food Network Kitchen
Chicken Banh Mi with Apple-Kale Slaw
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Make the slaw: Warm the rice vinegar and fish sauce in the microwave. Combine the apple and carrot in a large bowl and add the vinegar mixture. Stir in the kale and let stand 15 minutes.

Make the almond mayonnaise: Mix the almond butter, mayonnaise and Sriracha in a small bowl; set aside.

Preheat a grill or grill pan to medium high. Coat the chicken with the vegetable oil, soy sauce and 1/2 teaspoon kosher salt. Grill until cooked through, 8 to 10 minutes per side. Let rest 5 minutes, then slice.

Spread almond mayonnaise on both sides of the rolls. Add the chicken and top with the slaw and basil and mint.

Photograph by Con Poulos

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