California Chicken Banh Mi Sandwich with Sriracha Mayo

HomeRecipesDietDairy FreeCalifornia Chicken Banh Mi Sandwich with Sriracha Mayo

Total Time: 10 min

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Prep Time: 10 min

Nutrition information
per serving

California Avocados are a cool and creamy complement to this spicy Vietnamese Banh Mi Chicken Sandwich with heat from jalapeños and sriracha mayo.

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Serves: 4

Ingredients
Instructions

1/2 cup daikon radish, cut into matchsticks 1/2 cup carrots, cut into matchsticks 1 medium lemon, juiced Salt to taste 1 ripe, Fresh California Avocado, peeled, seeded and sliced 2 rotisserie chicken breasts, coarsely shredded 1/4 bunch cilantro, leaves only 1 (or more) jalapeños, sliced 1 large baguette, cut into 4 pieces 2 Tbsp. sriracha mayo 1 clove garlic, minced 1 tsp. sriracha 1/2 cup low fat mayonnaise 1 lemon juice

Combine daikon radish, carrots, lemon juice, and salt in a medium bowl; set aside.
Make sriracha mayo: mix together minced garlic, sriracha, mayonnaise, and lemon juice in a small bowl. Set aside 2 tablespoons sriracha mayo. Store remaining mayo in refrigerator for up to 1 week.
Slice open baguettes; hollow out some of the doughy center. Assemble sandwiches by spreading ½ tablespoon mayo on the top inside of each baguette. Then layer avocado, chicken, daikon/carrot combination and cilantro. Enjoy!

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.