Thai Chicken Salad Sandwich (Woburn)
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
| Recipe Yield | 10.59 oz |
| Number of Servings | 4 |
| Serving Size | 2.65 oz |
Ingredients
10.59 oz
grilled chicken breast
3.53 oz
carrot
3.53 oz
cucumber
3.53 oz
Red Bell Pepper
3.53 oz
lettuce
14.12 oz
bread
1.77 oz
mayonnaise
1.01 fl oz
lime juice
0.51 fl oz
fish sauce
0.35 oz
sugar
0.07 oz
thai chili
0.35 oz
Cilantro
0.35 oz
mint leaves
Directions
Step 1
Grill the chicken breast until cooked through. Let it cool and then slice it into thin strips.
Step 2
Julienne the carrot, cucumber, and red bell pepper. Chop the lettuce.
Step 3
In a small bowl, whisk together the mayonnaise, lime juice, fish sauce, sugar, minced Thai chili, chopped cilantro, and mint leaves to make the dressing.
Step 4
Spread the dressing on one side of each bread slice.
Step 5
Layer the sliced chicken, julienned vegetables, and lettuce on one slice of bread. Top with another slice of bread.
Step 6
Cut the sandwich into halves or quarters.
Step 7
Serve and enjoy!
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
40 g
(160
kcal)
| Calories | 9.275 kcal | 0.46% |
| Vitamin A | 1.325 IU | 0.15% |
| Monounsaturated Fat | 0.1325 g | 0% |
| Saturated Fat | 0.053 g | 0.05% |
| Fat | 0.265 g | 0.19% |
| Carbohydrates | 1.06 g | 0.21% |
| Sodium | 15.9 mg | 3.18% |
| Fibers | 0.1325 g | 0.35% |
| Sugars | 0.265 g | 0% |
| Protein | 0.6625 g | 0.78% |
| Vitamin C | 2.12 mg | 2.36% |
| Calcium | 0.265 mg | 0.05% |
| Iron | 0.3975 mg | 0.08% |
| Potassium | 15.9 mg | 3.18% |
| Alcohol | 0 g | 0% |
| Cholesterol | 1.325 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0265 mg | 2.04% |
| Vitamin B12 | 0.0265 mcg | 1.1% |
| Vitamin E | 0.0795 mg | 0.53% |
| Zinc | 0.053 mg | 0.01% |
| Selenium | 0.53 mcg | 0.11% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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