Prep Time: 10 mins
Cook Time: 12 mins
Servings: 2
Thai Chicken Salad Sandwich
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29
Ingredients
Salad Ingredients:
- 4 Dempster’s® Small Sliced Grains Bread
- 12 oz (350g) of Cooked Chicken Breasts (shredded leftover chicken or store-bought rotisserie/deli chicken)
- 1 Large Carrot, grated (approx. 1/2 Cup or 125g)
- 1 Small Papaya or Mango, peeled, pitted and julienned
- 1/4 Cup (60g) Peanuts, chopped
- 4 Leaves of Boston Lettuce
Dressing Ingredients:
- 2 Tbsp (30g) Peanut Butter
- 2 Green Onions or Scallions, finely chopped
- 2 Tsp (10mL) Tamari Sauce
- 1 Tsp (5mL) Sesame Oil
- 1 Tsp (5mL) Rice Vinegar
- 1 – 2 Tsp (5-10mL) Sriracha Sauce
- 1 Tsp (5g) Freshly Grated Ginger
- 1 Clove Garlic, finely minced
Directions
- In a food processor or blender, pulse salad ingredients together, adjusting consistency with water, if needed.
- In a large bowl, toss chicken, carrots, mango and chopped peanuts together until combined.
- Stir in the scallions.
- Fold in dressing until all the ingredients are well coated, especially the chicken.
- Cover 2 slices of bread with Boston lettuce leaves, then cover with mixture and top with remaining slices of bread to complete the sandwich.
