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Chicken and avocado banh mi
heartfoundation.org.au|Helpline 13 11 12

Chicken and avocado banh mi

15 minutes + 30 minutes chilling
Serves 4

Serves 4  

See recipe for Serves 2 here 

  • 300g shredded, cooked, skinless chicken breast
  • 1 teaspoon reduced salt soy sauce
  • 1 teaspoon sesame oil
  • 1 long fresh red chilli, thinly sliced
  • 2 teaspoons sesame seeds, toasted
  • 1 large carrot, peeled, finely shredded
  • 2 small Lebanese cucumbers, halved lengthways, sliced diagonally
  • 6 green shallots, cut into thin 12cm-long strips
  • ¼ cup white vinegar
  • 1 tablespoon caster sugar
  • 4 long wholemeal bread rolls
  • 1 avocado, mashed
  • 4 iceberg lettuce leaves, torn into large pieces
  • 1 cup (30g) fresh Asian-style herbs (eg coriander, mint, Vietnamese mint, Thai basil)
  1. Place chicken in a medium bowl. Drizzle with soy and sesame oil. Sprinkle with chilli and sesame seeds. Toss well. Cover and refrigerate for 30 minutes.
  2. Meanwhile, to make pickled vegetables, combine carrot, cucumber and shallots in a large bowl. Add vinegar and sugar. Toss well. Cover and refrigerate for 30 minutes, then drain.
  3. To assemble, use a large serrated knife to cut rolls lengthways down the centre, without cutting all the way. Spread with avocado. Fill with lettuce, chicken, pickled vegetables and herbs. Serve straightaway.

Tips

  • Chicken mixture and pickled vegetables can be prepared several hours ahead. Keep covered in the fridge. Drain vegetables and assemble rolls just before serving.
  • Shredded, cooked, skinless chicken breast is available from the deli counter in supermarkets. Alternatively, substitute leftover skinless, roast chicken.

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