Categories: Sandwiches/Wraps
Ingredients
- 3 tablespoons rice vinegar
- 3 tablespoons fish sauce
- 1 apple, cut into matchsticks
- 1 carrot, cut into matchsticks
- 1 1/2 cups thinly sliced kale
- 1/3 cup almond butter
- 1/3 cup mayonnaise
- 2 tablespoons Sriracha (Asian chile sauce)
- 4 skinless, boneless chicken breasts (about 11/2 pounds)
- 1 tablespoon vegetable oil
- 1 teaspoon soy sauce
- Kosher salt
- 4 hero rolls, split and toasted
- Torn fresh basil and mint, for topping
Directions
- Make the slaw: Warm the rice vinegar and fish sauce in the microwave. Combine the apple and carrot in a large bowl and add the vinegar mixture. Stir in the kale and let stand 15 minutes.
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Make the almond mayonnaise: Mix the almond butter, mayonnaise and Sriracha in a small bowl; set aside.
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Preheat a grill or grill pan to medium high. Coat the chicken with the vegetable oil, soy sauce and 1/2 teaspoon kosher salt. Grill until cooked through, 8 to 10 minutes per side. Let rest 5 minutes, then slice.
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Spread almond mayonnaise on both sides of the rolls. Add the chicken and top with the slaw and basil and mint.