Spicy Chicken with Pickled Veggies

The whole family will love this roast chicken sandwich loaded with pickled vegetables!

July 30, 2012

Serves: 4
Prep: 15 min
Cook: 25 min
Total: 40 min


  • 1 medium carrot, thinly sliced
  • 5 radishes, trimmed and sliced
  • 4 tablespoons seasoned rice vinegar
  • 1 pound thin-sliced boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 cup mayonnaise
  • 1/2 tablespoon hot sauce
  • 4 mini French baguettes, split
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves



1. In a bowl, toss carrot and radishes with 2 tablespoons of the vinegar. Let stand, stirring occasionally, 15 minutes to pickle.

2. In a zip-top bag, combine chicken, oil, garlic, and remaining 2 tablespoons vinegar, massaging to coat. Let stand 15 minutes. In a separate bowl, mix mayo and hot sauce.

3. Heat broiler. Remove chicken from marinade (discard marinade) and put on baking sheet. Broil 6 inches from heat, turning, until golden and cooked through, 8 minutes. Let stand 5 minutes before slicing.

4. Sandwich chicken, spicy mayo, pickled veggies, and herbs in baguettes.

Nutritional Facts per serving
Calories 377.5 cal
Fat 10.7 g
Saturated Fat 2.2 g
Cholesterol 77.6 mg
Sodium 941.9 mg
Carbohydrates 37.6 g
Total Sugars 4.7 g
Dietary Fiber 2.1 g
Protein 31.1 g

Courtesy of the Rodale Healthy Recipe Finder.

Image: Hector Sanchez