
This quickie sandwich features juicy fully cooked seared chicken breast tossed with spicy mayo. It’s tucked into a toasted demi-baguette with a refreshing Asian sesame cucumber-cabbage slaw for fresh crunch.
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
1 unit
Mini Cucumber
4 ounce
Red Cabbage and Carrot Mix
1 unit
Fully Cooked Chicken Breasts
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Wash and dry produce.
Halve cucumber lengthwise; thinly slice on a diagonal. Pat chicken dry with paper towels; dice into ½-inch pieces. In a medium bowl, combine chicken, spicy mayo, and a pinch of salt.
In a separate bowl, toss together cabbage and carrot mix, cucumber, and as much sesame dressing as you like.
Halve and toast baguette. Divide baguette between plates; fill with chicken salad and slaw. Serve.