Bánh Mì Chicken Recipe
This sandwich includes Tyson Red Label® Fully Cooked Large Cut Grilled Chicken Breast Strips loaded in a sliced baguette. It’s topped with fresh cilantro, mint leaves, cucumbers, shaved pickled carrots, daikon radish slaw, and shaved purple cabbage. The sandwich is finished with both a creamy white miso-yuzu-ginger dressing and spicy sriracha sauce.
Ingredients
Yield: 1 EACH
| Amount | Main ingredients |
|---|---|
| 5 oz. | Tyson Red Label® Fully Cooked Large Cut Grilled Chicken Breast Strips |
| 1 ea. | French Baguette - Sliced & Grilled |
| 1 oz. | Spicy Plum & Chili Glaze |
| 1 1.2 oz. | Creamy Shite Miso-Yuzu–Ginger Dressing |
| To Taste | Sriracha Sauce |
| 1/3 Cup | Purple Cabbage - Shaved |
| 1/4 oz. | Fresh Cucumbers - Sliced Finely On Deep Bias |
| 1/2 oz. | Red bell pepper, matchstick |
| 1 1/2 oz. | Pickled Daikon & Carrots - Matchstick Cut |
| 1 Tbsp. | Basil & Mint Leaves - Chopped (3:2) |
Products in this recipe
Directions
- Cook Tyson Red Label® Fully Cooked Large Cut Grilled Chicken Breast Strips according to the directions on the box. Reserve.
- Slice and grill baguette. Reserve warm.
- Toss hot sliced grilled breast strips in spicy plum and chili glaze to lightly coat.
- Place the baguette on parchment paper.
- Spread on the white miso-yuzu dressing on the heel or bottom of the bread. Do the same on the top with the sriracha sauce.
- Add the shaved purple cabbage and cucumbers.
- Top with the hot glazed grilled breast strips.
- Add the red bell peppers and daikon & carrot slaw.
- Garnish with the chopped basil & mint.
