Best Chicken Bahn Mi With Apple Kale Slaw Recipes

VIETNAMESE CHICKEN SANDWICH (BáNH Mì)

Steps:

• PICKLED VEGETABLES: Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the daikon, carrots, and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.
• CHICKEN: Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover, and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or a skillet until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to rest for 5 minutes before slicing thinly on the bias.
• ASSEMBLE BANH MI: Toast the baguettes if desired, spread mayonnaise on bread and top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.

SUNNY'S APPLE-CHICKEN RANCH SLAW

Steps:

• Mix and rest. In a large bowl, whisk together vinegar and sugar until dissolved. Stir in Hidden Valley® Original Ranch® Dressing and celery seed. Taste and season with salt and pepper. Add chicken, cabbage, carrots, apples, red onion and raisins. Toss well to combine then cover and let sit at least 1 hour before serving.

KALE SLAW

Steps:

• Place the kale into a salad bowl. Toss with the carrot, orange juice, lemon juice ,and salt, and using your hands, rub the acid into the kale. Let the kale sit a few minutes while you shock the onion. Prepare a large bowl of ice water and a saucepan with boiling water. Place the thinly sliced onion into the boiling water for 15 to 30 seconds, and then shock them in the cold water, stopping the cooking immediately. Drain the water and blot the onions with a paper towel. Add the onion, bacon, olive oil, salt and pepper and toss well. Add the mayonnaise and mix the slaw well. Refrigerate until ready to serve. Can be made several hours in advance.

ROTISSERIE CHICKEN BAHN MI

Steps:

• Cut the baguette almost in half, then spread open to fill. Spread butter on both halves. Layer on the rotisserie chicken, kimchi, jalapeno, cucumber and pepper, then top with the cilantro leaves. Close the baguette and wrap with parchment to travel.

VIETNAMESE CHICKEN SANDWICH (BANH MI)

Steps:

• Preheat oven to 350°F with rack in middle.
• Shred daikon and carrot in a food processor fitted with medium shredding disk. Stir together vinegar, sugar, and 1/2 teaspoon salt and toss with shredded vegetables. Let slaw stand, stirring occasionally, 15 minutes.
• Meanwhile, heat baguette on rack in oven until crusty, about 5 minutes. Cut off and discard round ends, then split baguette.
• Mix together oil, fish sauce, and soy sauce and brush on cut sides of bread. Spread liverwurst on bottom layer of bread and top with chiles, onion, and cilantro.
• Drain slaw in a colander.
• Arrange chicken, slaw, and lettuce on cilantro. Spread top layer of bread with mayonnaise and cut sandwich crosswise into fourths.

KALE AND APPLE SALAD

Steps:

• Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
• While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.