Crispy fresh veggies, Thai condiments, vibrant fresh mint and coriander take this open-faced feast to another level. Sitting atop
Stonemill Sprouted Grains–3 Grain Bread, the mixture of spicy and sweet makes this an extraordinary chicken sandwich.
Dressing
1/4 cup
lime juice
50 mL
1 tbsp
soy sauce
15 mL
1 tbsp
granulated sugar
15 mL
1 tbsp
red pepper flakes
7 mL
3 tbsp
non-hydrogenated oil (canola)
45 mL
1/2 tsp
toasted sesame oil (optional)
2 mL
Sandwich
2 cups
shredded cooked chicken breast
500 mL
1 cup
shredded carrots
250 mL
1/2 cup
bean sprouts
125 mL
1/4 cup
sliced radishes
50 mL
1/4 cup
sliced chopped green onions
50 mL
2 tbsp each
chopped fresh mint and coriander
30 mL
4 slices
Stonemill Sprouted Grains – 3 Grain Bread
4
2 tbsp
chopped roasted peanuts
30 mL
In measuring cup, whisk together lime juice, soy sauce, sugar, red pepper flakes and oils. Set aside.
In bowl, combine chicken, carrots, bean sprouts, radishes, green onions, mint and coriander. Pour dressing over top and
gently stir to combine (this can be made up to one day ahead).
Arrange bread slices on four plates. Divide chicken mixture over each bread slice. Top with peanuts. Serve immediately.
