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Banh Mi 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) |
Directions
Step 1: Cook Tyson Red Label® Fully Cooked Large Cut Grilled Chicken Breast Strips according to the directions on the box. Reserve.
Step 2: Slice and grill baguette. Reserve warm.
Step 3: Toss hot sliced grilled breast strips in spicy plum and chili glaze to lightly coat.
Step 4: Place the baguette on parchment paper.
Step 5: 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.
Step 6: Add the shaved purple cabbage and cucumbers.
Step 7: Top with the hot glazed grilled breast strips.
Step 8: Add the red bell peppers and daikon & carrot slaw.
Step 9: Garnish with the chopped basil & mint.
Application Uses
MEAL
Lunch
Dinner
CUISINE
American
MAIN INGREDIENTS
Chicken
Recipe Tags
