It was hot and muggy, but it's always fun to change things up with a casual mid-week date night. And the price is certainly right for our responsible adult budget. We brought our beach chairs, bug spray, and a picnic dinner and had a great time. I found a great recipe in Food Network Magazine for Vietnamese Chicken Sandwiches that I had made and we both actually reall enjoyed. Even Alex had seconds! However, they were tough to eat as sandwiches so I suggest serving over lettuce as a salad with bread on the side or inside of a whole wheat wrap.
Vietnamese-Style Chicken Salad
Ingredients:
- 1/2 small red onion, thinly sliced
- 2 medium carrots, shaved into ribbons with a vegetable peeler
- 4 radishes, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/3 cup light mayonnaise
- Juice of 2 ripe limes
- 2 tsp. honey
- 2 Tbs. chopped gherkins, plus 1 Tbs. brine from the jar
- 1/2 tsp. Kosher salt
- 3 cups shredded chicken (1 rotisserie chicken breast should yield plenty of white meat)
- 1/4 cup chopped fresh cilantro
- 1 Tbs. Sriracha
- 6 cups mixed greens or romaine lettuce
- Crusty bread, for serving
Soak the red onion, carrots, radishes, and bell pepper in ice water for 5 minutes, then drain. Whisk mayonnaise, the lime juice, honey, cornichons and brine, Sriracha, and salt in a large bowl. Add the chicken, onion, carrots, radishes, red pepper, and chopped cilantro and toss. Serve over lettuce with bread on the side and enjoy.
Derived from original recipe courtesy of Food Network Magazine, 2012.
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