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15

Asian Chicken Salad Subs

Prep 20 min
Total 20 min
Servings 8

We’re turning the traditional flavors of chicken salad sandwiches up to 11 with our fresh Asian twist. Soy sauce, chili paste and crunchy vegetables make this the kind of sandwich you’ll want to take everywhere — backyard parties, picnics, potlucks, the list goes on and on. ...MORE+ LESS-

Ingredients

cups deli rotisserie chicken, cut in 3/4-inch pieces

1/2

cup fresh sugar snap peas, coarsely chopped

1/3

cup mayonnaise

tablespoons sambal oelek or other chile paste

tablespoons chopped green onions

tablespoons soy sauce

tablespoon lime juice

(6-inch) soft hoagie rolls, cut in half horizontally

cup baby spinach

1/2

cup shredded carrot

1/4

cup sliced radishes (about 3 medium radishes)

Steps

Hide Images

1

In medium bowl, mix chicken, peas, mayonnaise, chile paste, green onions, soy sauce and lime juice.
2

Place roll halves on work surface, cut sides up. Tear bread from top halves, leaving about a 1/2-inch shell.
3

Divide spinach among bottom roll halves. Top with chicken mixture, shredded carrot and sliced radishes. Carefully replace roll tops; press slightly. Cut each sandwich in half, and serve.

Expert Tips

This recipe is great for transforming leftover chicken.
Sambal oelek is a spicy Southeast Asian chile paste made from hot red chile peppers, salt and vinegar. It can be found in the ethnic aisle of your grocery store.
The torn-out bread can be turned into bread crumbs. Tear into small pieces, and mix with 1 teaspoon oil in small bowl; spread on cookie sheet. Toast in 350°F oven 10 to 12 minutes, stirring occasionally, until golden brown. Cool, and store in airtight container.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 120

% Daily Value

Total Fat: 13g; 20%
Saturated Fat 2 1/2g 14% Trans Fat 0g
Cholesterol: 35mg; 11%
Sodium: 770mg; 32%
Potassium: 220mg; 6%
Total Carbohydrate: 23g; 8%
Dietary Fiber 1g 6% Sugars 3g
Protein: 14g

% Daily Value*:

Vitamin A: 40%; 40%
Vitamin C: 15%; 15%
Calcium: 8%; 8%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 Fat;