Chicken Banh Mi with Apple-Kale Slaw

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons rice vinegar
  • 3 tablespoons fish sauce
  • 1 apple, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 1 1/2 cups thinly sliced kale
  • 1/3 cup almond butter
  • 1/3 cup mayonnaise
  • 2 tablespoons Sriracha (Asian chile sauce)
  • 4 skinless, boneless chicken breasts (about 11/2 pounds)
  • 1 tablespoon vegetable oil
  • 1 teaspoon soy sauce
  • Kosher salt
  • 4 hero rolls, split and toasted
  • Torn fresh basil and mint, for topping
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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