Rotisserie Chicken Banh Mi

Ingredients

• Rice wine vinegar

  3 tbsp or 45g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Salt

  Table

  ½ tsp or 3g

• Carrots

  Raw

  1 large or 72g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Mayonnaise

  Regular, with salt

  ½ cup or 110g

• Limes

  Raw

  1 fruit or 67g

• Garlic

  Raw

  1 cloves, minced or 3g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Baguette

  Organic, Multigrain - Kirkland Signature

  100g

• Chicken

  Chunk, in Water - Kroger

  2 cup or 568g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Jalapenos

  Jalapeno, canned, solids and liquids

  100g

Directions

1. To make the pickled veg, whisk together the vinegar, sugar and salt. Add the carrots and cucumbers and toss to combine. Let sit for at least 10 minutes before using.
2. To make the mayo, place the mayonnaise in a medium bowl. Zest the lime into the bowl and add 1 tablespoon of lime juice, garlic, and basil. Stir to combine and store in the refrigerator until ready to use.
3. Slice the baguette open lengthwise. Spread the inside of the baguette with half of the mayonnaise and cut the bread into 4 equal sections.
4. Add the chicken to the bowl with remaining mayonnaise and toss to combine. Divide the chicken evenly between the four sandwiches. Top with the pickled carrots and cucumber, and garnish with green onion, cilantro, and jalapenos, if using.
5. (source: https://producemadesimple.ca/rotisserie-chicken-banh-mi/)