Banh Mi Chicken
This sandwich includes grilled chicken strips loaded in a sliced baguette. It’s topped with fresh cilantro, mint leaves, cucumbers, shaved pickled carrots, daikon radish slaw, and shaved purple cabbage. The sandwich is finished with both a creamy white miso-yuzu-ginger dressing and spicy sriracha sauce.
Banh Mi Chicken

Ingredients
Ingredients
French baguette, sliced and grilled
Spicy plum & chili glaze
Creamy white miso-yuzu–ginger dressing
Sriracha sauce
Purple cabbage, shaved
Cucumbers, fresh, sliced thinly on deep bias
Red bell pepper, matchstick
Daikon & carrots, matchstick, pickled
Basil & mint leaves, chopped (3:2)
Directions
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Cook Tyson Red Label® NAE Fully Cooked Large Cut Grilled Chicken Breast Strips according to the directions on the box. Reserve.
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Slice and grill baguette. Reserve warm.
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Toss hot sliced grilled breast strips in spicy plum and chili glaze to lightly coat.
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Place the baguette on parchment paper.
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Spread on the white miso-yuzu dressing on the heel or bottom of the bread. Do the same on the top with the sriracha sauce.
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Add the shaved purple cabbage and cucumbers.
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Top with the hot glazed grilled breast strips.
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Add the red bell peppers and daikon & carrot slaw.
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Garnish with the chopped basil & mint.