- Marinate Time
- 10 mins
- Prep Time
- 15 mins
- Total Time
- 25 mins
- 3 cups
- Compliments Chicken Broth
- cloves garlic, minced or pressed
- quarter-sized slices of fresh ginger
- 11/2 pounds
- boneless skinless chicken breasts
- 2 cups
- finely shredded coleslaw mix
- 2 tbsp
- Seasoned Rice Vinegar
- 3 tbsp
- Compliments Mayonnaise
- 2 tsp
- Compliments Soya Sauce
- Sobeys Artisan European Style French Baguette
- 8 ounces
- fresh cilantro sprigs
- sambal oelek or other Asian hot chili paste
In a 5- to 6-quart pan, combine broth, garlic, and ginger over high heat.
Bring to a boil. Add chicken, reduce heat, cover pan, and simmer gently until chicken is no longer pink in center (cut to test), about 10 minutes.
Remove chicken from broth and let stand a few minutes to cool slightly.
While chicken cooks, mix together coleslaw and rice vinegar in a bowl.In another small bowl, mix together mayonnaise and soy sauce.
Cut baguette crosswise into 4 equal pieces. Then cut each piece in half horizontally. Spread cut sides of bread equally with mayonnaise mixture.
When chicken has cooled slightly, cut meat crosswise into thin slices.
Arrange the 4 bottom pieces of bread on a work surface. Top them equally with chicken slices, then the coleslaw mixture.
Add a few cilantro sprigs to each sandwich and cover with top portions of baguette.
Transfer to plates and offer sambal oelek to add to taste.
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