Chicken banh mi

Photographer: Mark O'Meara

This healthier version of the popular Vietnamese sandwich is full of vege, tenderloin chicken, and a flavoursome sauce! With minimal cooking and ready in only 10 minutes, it's a hit with the whole family.

Serves: 4

Time to make: 10 mins

Ingredients

More weights & measures

spray oil
400g chicken tenderloins
juice of 1 lime
2 tablespoons sweet chilli sauce
1 ½ teaspoons fish sauce
2 x 475g bags Asian-style coleslaw mix (dressing excluded)
1 medium red capsicum, thinly sliced
4 long crusty wholemeal or wholegrain rolls
½ bunch fresh coriandercilantroX, leaves torn

Instructions

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1 Spray a large non-stick frying pan with oil and set over medium-high heat. Cook chicken for 2-3 minutes each side, or until cooked through. Remove from heat and slice thinly.

2 In a large bowl combine lime juice, sweet chilli sauce and fish sauce. Add coleslaw mix and capsicum and toss.

3 Slice rolls lengthways, being careful not to cut right through. Fill each roll with some salad mix, chicken and coriander. Serve remaining salad on the side.

Variations

If you can’t find Asian-style coleslaw mix, make your own by shredding cabbage and other leafy veges.

Make it gluten free: Use gluten-free bread rolls and check sauces are gluten free.

Nutrition Info (per serve)

Calories 418cal

Kilojoules 1750kJ

Protein 31g

Total fat 9g

–Saturated fat 2g

Carbohydrates 50g

–Sugars 12g

Dietary fibre 9g

Sodium 690mg

Calcium 190mg

Iron 3.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.