Chicken and avocado banh mi (for two)
2 serves
30 m
15 m
Ingredients
- 150 g shredded, cooked, skinless chicken breast
- ½ teaspoon reduced salt soy sauce
- ½ teaspoon sesame oil
- ½ long fresh red chilli, thinly sliced
- 1 teaspoon sesame seeds, toasted
- 1 small carrot, peeled, finely shredded
- 1 small Lebanese cucumber, halved lengthways, sliced diagonally
- 3 green shallots, cut into thin 12 cm-long strips
- 1½ tablespoons white vinegar
- 2 teaspoons caster sugar
- 2 long wholemeal bread rolls
- ½ avocado, mashed
- 2 iceberg lettuce leaves, torn into large pieces
- ½ cup (15 g) fresh Asian-style herbs (eg coriander, mint, Vietnamese mint, Thai basil)
Method
Step 1
Place chicken in a small bowl. Drizzle with soy and sesame oil. Sprinkle with chilli and sesame seeds. Toss well. Cover and refrigerate for 30 minutes.Â
Step 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 30Â minutes, then drain.Â
Step 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. Â
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.
