Ingredients
1. 1 medium carrot, thinly sliced
2. 5 radishes, trimmed and sliced
3. 4 Tbsp rice vinegar
4. 450 g thin-sliced boneless, chicken breasts
5. 1 Tbsp olive oil
6. 2 cloves garlic, minced
7. 1/2 tsp hot sauce
8. 1/2 c reduced-fat mayonnaise
9. 4 mini baguettes, split
10.1/4 c fresh mint leaves
11.1/4 c fresh cilantro leaves
Method:
1 Toss carrot and radishes with 2 Tbsp vinegar in bowl. Let stand, 15 minutes.
2 Combine chicken, oil, garlic and remaining vinegar in ziptop bag, massaging to coat. Let stand 15 minutes. Mix mayo and hot sauce in bowl.
3 Heat grill for medium heat. Place chicken on baking sheet. Grill 6″ from heat, turning, until golden and cooked through, 8 minutes. Let stand 5 minutes.
4 Sandwich sliced chicken, spicy mayo, pickled veggies and herbs in baguettes.