Ingredients
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½ cup rice vinegar
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¼ cup white sugar
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¼ cup water
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¼ cup matchstick-cut carrots
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¼ cup peeled and matchstick-cut daikon radish
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¼ cup thinly sliced white onion
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1 skinless, boneless chicken breast half
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1 pinch garlic salt, or to taste
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ground black pepper to taste
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1 (12 inch) French baguette
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4 tablespoons mayonnaise
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¼ cup thinly sliced cucumber
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1 tablespoon fresh cilantro leaves
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1 small jalapeño pepper, cut into 1/16-inch-thick matchsticks
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1 wedge lime
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Combine rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 1 minute. Allow the mixture to cool.
Dotdash Meredith Food Studios
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Place carrot, radish, and onion in a bowl. Pour in cooled vinegar mixture and let marinate at least 30 minutes. While vegetables marinate, set an oven rack about 6 inches from the heat source and preheat the broiler. Lightly oil a slotted broiler pan.
Dotdash Meredith Food Studios
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Sprinkle chicken breast with garlic salt and pepper.
Dotdash Meredith Food Studios
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Place chicken on the prepared pan and broil, turning once, until browned and no longer pink in the center, about 6 minutes per side.
Dotdash Meredith Food Studios
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Place chicken on a cutting board. Cut into bite-sized pieces.
Dotdash Meredith Food Studios
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Slice baguette in half lengthwise. Pull out the soft center of the bread, leaving a cavity for the fillings.
Dotdash Meredith Food Studios
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Lightly toast baguette under the broiler, 2 to 3 minutes.
Dotdash Meredith Food Studios
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Drain off excess vinegar mixture after vegetables have marinated.
Dotdash Meredith Food Studios
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To assemble the sandwich, spread each half of toasted baguette with mayonnaise. Layer chicken on the bottom half of the bread. Top with cucumber, drained pickled vegetables, cilantro, and jalapeño. Squeeze lime wedge over fillings and cover with top half of baguette.
Dotdash Meredith Food Studios
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Cut into two 6-inch sandwiches to serve.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 657 | Calories |
| 25g | Fat |
| 85g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 657 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 4g | 21% |
| Cholesterol 43mg | 14% |
| Sodium 990mg | 43% |
| Total Carbohydrate 85g | 31% |
| Dietary Fiber 4g | 13% |
| Total Sugars 30g | |
| Protein 24g | 48% |
| Vitamin C 10mg | 11% |
| Calcium 71mg | 5% |
| Iron 4mg | 24% |
| Potassium 387mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
