Vietnamese Flavored Chicken Salad Sandwiches

I know first the papusa recipe is really vague and I'm doing it again here.  It's a shame I didn't write down exact amounts because we all liked it.  (I really liked it and I think my husband did too)  It was a quick and easy way to turn our thanksgiving chicken (yes I said chicken because my mom doesn't dig turkey:) in to a very tasty and different dinner.  I would work with turkey too.  It is basically the child of a chicken salad sandwich and a bahn mi.  I made a chicken salad with some Asian flavors, used the pickling recipe from another sandwich I wanted to try, and the rest of the toppings one finds on a bahn mi.  I am going to have to make this again and measure and write down the recipe.  Its a great "second time around" meal that uses up leftovers.



Vietnamese Flavored Chicken Salad Sandwiches


Leftover cooked chicken
mayonnaise
1 shallot, small
soy sauce
sesame oil
2 carrots halved crosswise and thinly sliced lengthwise
1/2 Cup pickled cocktail onions halved, plus 1/4 cup of the pickling liquid
One 10-ounce baguette split lengthwise and toasted
Sriracha or other hot sauce
1 cucumber very thinly sliced
Cilantro sprigs

In a bowl, mix the carrots with the pickled onions and their liquid and let stand for 1 hour.
Roughly chop the chicken and put in a bowl.
Mix mayo (I'm guessing 3/4 a cup, but you know how you like your chicken salad, I like as little mayo as possible just enough to bind it together) with minced shallot, soy sauce (I am guessing 1-2 tsp here.  Just enough to tint it the lightest brown), and a dash of sesame oil.  Add just enough of the mayo to the chicken, mix well and taste.  Add more of any of the ingredients to taste. (I added some sriracha too:)
Spread a bit of the leftover mayo mixture on the toasted baguette, top with chicken, pickled veggies, cucumber and cilantro and sriracha to taste.

Comments

Post a Comment

Popular posts from this blog

Pork Schnitzel with Dill Cream Sauce

Image
I am not the biggest fan of pork chops. I like pork tenderloin, bacon, ham, etc, but chops not so much. I do dig a good pan sauce however so I still was kind of excited. I do like good schnitzel, yes pork schnitzel, but this recipe did not produce that wonderful schnitzel I like. The sauce was pretty yummy and the boys didn't complain about the s so it must be my issues (again:).  My husband picked it off Pinterest and since it was from allrecipes.com I have no problem posting it here. (I am always a little concerned about allrecipes. I have had a few really good recipes, several fixable and a few bad recipes from them.)  I totally forgot about sides when I was at the store, so I cooked a half a box of whole wheat pasta I had cluttering up the pantry and tossed it with a bit of butter.   (and then dill sauce ;) And I steamed some broccoli too.  The boys rated it a 4 & a 4.5, I am torn because the sauce was a 4.5 for sure, the pork more like a 3 for...
Read more

Mollet Eggs Florentine

Image
Anytime I think I think I'm pretty good in the kitchen, I try to peel a boiled egg!  I have no idea how anyone can get those perfect, smooth eggs.  Mine look like surface of the moon or somewhere they test bombs!  It was meatless Monday, so in order to keep the boys from rebelling completely, I decide to make an egg dish. (they get some protein that way)  They looked beautiful, and except for the complete pain in the butt part (peeling the eggs) it wasn't too hard to make.  It was well received by my husband(he really liked it actually) , but the boy didn't care for it much.  (too much green IMO)  I thought it was good too despite the fact that I was ready to kill someone after "peeling" the eggs)  It is Jacques Pepin recipe I found on pinterest.   Only thing I might suggest is when he says to shake the pan to crack the eggs, I think he means gently move the eggs until they crack.  I had two casualties after the "shake"  That w...
Read more

Ravioli In Mushroom-Walnut Cream Sauce

Image
I found this recipe in the to try file and it looked good, and was quick and easy. Perfect for meatless Monday. Now that mushrooms aren't a veto ingredient for my son, I was totally psyched to have this.  I searched for the source of this recipe, and i found it on the olive garden website. This wasn't where I got it from, but it read identical. While this wasn't an omg dish, I totally dug the heavy mushroom content.  I said 3.5. The boy, who still doesn't like mushrooms, said 2.5. My husband started out at rating it a 3, but when I saw him scraping his plate to get the last if the sauce, he agreed it was a 3.5.  I'm fully aware that my love and lack of mushrooms skewed me in favor of this dish. I made sure to stir the mushroom/walnut mixture. I was afraid it would burn the nuts. I think next time, I would start the mushrooms for a bit before I add the walnuts.  And the dish felt like it needed salt, until the end where it seemed all the parm was lurking, so I gu...
Read more