Subj : BH&G 3246
To   : All
From : Dave Drum
Date : Wed Jul 07 2021 05:48:00

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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