Chicken Banh Mi with Apple-Kale Slaw

• 3 tablespoons rice vinegar
• 3 tablespoons fish sauce
• 1 apple, cut into matchsticks
• 1 carrot, cut into matchsticks
• 1 1/2 cups thinly sliced kale
• 1/3 cup almond butter
• 1/3 cup mayonnaise
• 2 tablespoons Sriracha (Asian chile sauce)
• 4 skinless, boneless chicken breasts (about 11/2 pounds)
• 1 tablespoon vegetable oil
• 1 teaspoon soy sauce
• Kosher salt
• 4 hero rolls, split and toasted
• Torn fresh basil and mint, for topping

1. Make the slaw: Warm the rice vinegar and fish sauce in the microwave.
2. Combine the apple and carrot in a large bowl and add the vinegar mixture.
3. Stir in the kale and let stand 15 minutes.
4. Make the almond mayonnaise: Mix the almond butter, mayonnaise and Sriracha in a small bowl; set aside.
5. Preheat a grill or grill pan to medium high.
6. Coat the chicken with the vegetable oil, soy sauce and 1/2 teaspoon kosher salt.
7. Grill until cooked through, 8 to 10 minutes per side.
8. Let rest 5 minutes, then slice.
9. Spread almond mayonnaise on both sides of the rolls.
10. Add the chicken and top with the slaw and basil and mint.
11. Photograph by Con Poulos

rice vinegar, fish sauce, apple, carrot, kale, almond butter, mayonnaise, sriracha, skinless, vegetable oil, soy sauce, kosher salt, hero rolls, fresh basil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-banh-mi-with-apple-kale-slaw.html (may not work)