Spicy Chicken Salad Sandwiches with Carrot, Cucumber and Cilantro
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1315
- Total Fat
- 27
- Saturated Fat
- 5
- Carbohydrates
- 192
- Dietary Fiber
- 9
- Sugar
- 44
- Protein
- 74
- Cholesterol
- 132
- Sodium
- 3360
- Total: 1 hr 20 min (includes brining time)
- Active: 20 min
Ingredients
1 cup white vinegar
1/2 cup sugar
Kosher salt
3 medium carrots, julienned
1 1/2 pounds boneless, skinless chicken breasts (about 3)
1/4 cup plus 1 tablespoon soy sauce
1 cup cilantro leaves, plus 3 cilantro sprigs
1/3 cup mayonnaise, plus more for bread
2 to 3 tablespoons sriracha
2 cucumbers, sliced into thin rounds
Four 8-inch French baguettes (ficelle)
Directions
- Combine the vinegar, 1 cup water, sugar and 1/4 teaspoon salt in a medium bowl. Stir until the sugar is dissolved. Soak the carrots in the vinegar brine for at least 30 minutes.
- Place the chicken breasts in a small saucepan with just enough water to cover. Add 1/4 cup of the soy sauce and cilantro sprigs and bring to a simmer. Cover and simmer, about 18 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid, about 30 minutes.
- Tear the chicken into shreds and toss with the mayonnaise, sriracha and the remaining 1 tablespoon soy sauce.
- Preheat the oven to 375 degrees F. Slice the baguettes lengthwise, leaving a hinge intact. Spread mayonnaise on both sides of the bread. Add the chicken and toast, open faced, 5 to 8 minutes. Drain the carrots. Add the carrots, cucumbers and cilantro leaves to each sandwich and serve immediately.