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Photo of Thai-grilled chicken sandwich by WW

Thai-grilled chicken sandwich

4
Points® value
Total Time
24 min
Prep
18 min
Cook
6 min
Serves
4
Difficulty
Easy
The carrot slaw for this sandwich is tangy, crunchy, and super flavourful. We use it as a sandwich topping but it's also a great picnic or BBQ side dish. If your chicken is too big to fit on the bread, slice each piece in half and then layer two pieces of chicken on each sandwich. Or you can serve the sandwiches open-face.

Ingredients

Fresh basil

¼ cup(s), leaves, packed

Cilantro

¼ cup(s), leaves, packed

Fresh lime juice

2 tbsp(s)

Lemon grass

1 tbsp(s), finely chopped

Ginger root

1 tbsp(s), finely chopped or grated

Canola oil

1 tbsp(s)

Garlic

1 clove(s), large, finely chopped

Kosher salt

½ tsp(s)

Black pepper

⅛ tsp(s), freshly ground (or to taste)

Thin sandwich bread (roll)

4 item(s)

Shredded carrots

1 cup(s), finely grated

Cooking spray

2 spray(s)

Uncooked boneless skinless chicken breast

1 pound(s), four 4 oz pieces

Cucumber

¼ medium, thinly sliced

Instructions

  1. In a mini chopper or food processor, combine basil, cilantro, lime juice, lemongrass, ginger, oil, garlic, salt and pepper; pulse until smooth. Add water, 1 tsp at a time, to thin sauce (if desired). Spoon sauce in a small bowl and add carrots; toss to combine and set aside.
  2. Coat a grill or grill pan with cooking spray; preheat to medium-high.
  3. Pound chicken until 1/4-inch thick. Season both sides of chicken with pepper, if desired (you don’t need salt because the sauce is very flavorful). Place chicken on grill and cook until browned and cooked through, flipping once, about 2 to 3 minutes per side.
  4. Place 1 piece of chicken on bottom half of a roll; top with 1/4 cup carrot mixture, 1/4 of cucumber slices, and a roll top. Repeat with remaining ingredients and serve.
  5. Serving size: 1 sandwich

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