Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Chicken Bahn Mi with Apple-Kale Slaw

Name: Chicken Bahn Mi with Apple-Kale Slaw
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

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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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