Asian Chicken Sandwich

2 large chicken breasts
1 whole wheat baguette
4 leaves of red leaf lettuce
1 medium carrot (cut into strips)
1/2 cup red wine vinegar
1/2 medium cucumber (sliced)
1/4 cup cilantro leaves (whole)
1 teaspoon sesame seeds
1/8-teaspoon salt
Freshly ground black pepper, to taste
2 tablespoons olive oil
3 tablespoons vegan mayonnaise
1 teaspoon hot sauce, Sriracha preferred
Place carrot strips in vinegar and allow them to marinate for 15 – 20 minutes.

Brush chicken breasts with oil. Sprinkle with salt and pepper.

Cook chicken, let rest for 5 minutes and then slice into pieces.

Mix mayonnaise and hot sauce and set aside.

Cut baguette into four sandwiches.

Spread spicy mayonnaise on bread.

Top bread with chicken, carrots, cucumber, sesame seeds, cilantro and finally top with lettuce.

Serve immediately or refrigerate for up to one day.
Nutrition Facts
Yields: 4 servings
Serving size: 1 sandwich
Calories: 313
Total Fat: 17 g
Saturated Fats: 3 g
Trans Fats: 0 g
Cholesterol: 38 mg
Sodium: 152 mg
Carbohydrates: 22 g
Dietary fiber: 8 g
Sugars: 6 g
Protein: 21 g
SmartPoints value : 9

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