MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rotisserie Chicken Banh Mi
Categories: Poultry, Chilies, Vegetables, Breads, Herbs
Yield: 4 Servings

1/3 c White vinegar
1/4 c Sugar
1/8 ts Salt
1 c Shredded carrots
1/4 c Light mayonnaise or salad
- dressing
2 ts Sriracha sauce
1/2 ts Soy sauce
1/8 ts Sugar
8 oz French bread baguette;
- halved lengthwise
8 oz Breast meat from one small
- purchased roasted chicken;
- skin discarded
1/3 x A long seedless cucumber; in
- thin spears
1 Fresh jalapeno; thin sliced
1/3 c Fresh cilantro leaves

Set oven @ 425ºF/218ºC.

In a small bowl combine vinegar, the 1/4 cup sugar, and
the salt; stir until sugar dissolves. Add carrots; toss
well. Let stand for 15 minutes.

Meanwhile, in another small bowl combine mayonnaise,
Asian chili sauce, soy sauce, and the 1/8 teaspoon sugar.

Place baguette halves, cut sides up, on rack in oven;
bake about 5 minutes or just until warm and lightly
crisped. Spread mayonnaise mixture over both sides of
baguette. Slice chicken breast; arrange slices on
baguette halves. Drain carrots, pressing to drain off
excess liquid; arrange over chicken. Top with cucumber
and, if desired, chile pepper. Sprinkle with cilantro
leaves. Cut into four portions.

FROM THE TEST KITCHEN: The vinegar mixture begins to
pickle the carrots, softening them and adding bright
flavor with zero fat.

Makes: 4 servings

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 25 July 2015

Uncle Dirty Dave's Archives

MMMMM

... If you focus only on the thorns you will miss the beauty of the rose.
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