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garlic white vinegar sugar salt carrots radishes chicken breasts baguette mayonnaise cucumber cilantro
Viewed: 29 - Published at: 2 years agoIngredients
- 2 garlic cloves, minced
- 12 cup white vinegar
- 1 tablespoon sugar
- 1 pinch sea salt
- 2 carrots, shredded
- 3 radishes, shredded
- 1 12 lbs chicken breasts, skin and bone removed
- 20 ounces baguette, quartered, each piece cut in half horizontally
- 14 cup mayonnaise
- 14 cup cucumber, thinly sliced
- 14 cup fresh cilantro leaves
Method
- In a medium bow, combine garlic, vinegar, sugar and salt until dissolved.
- Add carrots and radishes, tossing to combine.
- Set aside to marinate.
- Season chicken lightly with salt.
- Warm nonstick grill pan over med.
- heat.
- Grill chicken until cooked though, about 6-7-mins per side.
- Transfer chicken to a cutting board, tent with foil and let rest.
- Tear bough centers out of bottom of baguette.
- Lightly toast baguettes in toaster oven.
- (I would just use the hot grill pan).
- Thinly slice chicken.
- Spread 1 tbsp of mayo on 1 bottom piece of baguette.
- Top with 1/4 of cucumber slices and 1/4 chicken slices.
- Top with 1/4 carrot mixture and a few cilantro leaves.
- Cover with top half of baguette.
- Repeat with remaining baguette pieces and filling.
