Mindful Sodexo 
Chicken and radishes with ginger carrot coulis spread on a crisp baguette
Nutrition Facts:
Calories: 310, Carbs: 40g, Protein: 25g, Fat: 6g, Sat. Fat: 1g, Cholesterol: 40mg, Sodium: 610mg, Fiber: 3g
Prep Time: 10 to 12 minutes plus 1 hour for marinating bok choy Cook time: 8 to 10 minutes Yield: 4 servings; 1 sandwich each Difficulty level: Intermediate
Chicken & Ginger Carrot Coulis Baguette
Ingredients
Prepare
Chicken & Ginger Carrot Coulis Baguette
- 12 ounces raw, boneless, and skinless chicken breasts
- 1 tablespoon canola oil
- 1/4 teaspoon ground black pepper
- 4 (3 ounce) baguettes or 1 (12 ounce) artisan baguette, cut into four equal size pieces
- 1/4 cup Ginger Carrot Coulis
- 2 cups Marinated Bok Choy
- 1/2 cup thinly sliced radishes
- 1. Flatten the chicken breasts to an even 1/2-inch thickness. (see Chef Tips)
- 2. Brush the chicken with oil and season with pepper on both sides.
- 3. Preheat a grill or skillet over medium-high heat and coat it with cooking oil spray. Cook the seasoned chicken on the hot grill or skillet for 1 to 2 minutes on each side or until well-marked.
- 4. Reduce the heat to low and cover the grill or skillet. Cook the chicken for 5 to 7 more minutes until it reaches a minimum internal temperature of 165 degrees Fahrenheit. Allow the chicken to cool for a few minutes, then slice it into 1/4-inch thick pieces. Divide the chicken into 4 portions.
- 5. Split one baguette or one piece of baguette in half, leaving one side hinged. Spread two teaspoons of ginger carrot coulis on both the top and bottom of each baguette piece.
- 6. In order, top the bottom of the baguette with:
-1 serving of sliced chicken
-1/2 cup marinated bok choy
-2 tablespoons sliced radish. - 7. Place the top of the baguette on the sandwich to close. Enjoy immediately!
Marinated Bok Choy
- 2 tablespoons water
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon granulated sugar
- 3 cups shredded or thinly sliced bok choy
- 1. Combine the water, rice wine vinegar, and sugar in a saucepan or microwave-safe bowl.
- 2. Heat until the mixture is warm and the sugar dissolves.
- 3. Place the bok choy into a medium bowl and cover it with the warm pickling liquid. Mix well to thoroughly coat the bok choy.
- 4. Cover and marinate the bok choy in the refrigerator for 1 hour.
Ginger Carrot Coulis
- 1/3 cup peeled and finely chopped carrots
- 2 teaspoons peeled, seeded, and finely chopped cucumbers
- 1/2 teaspoon peeled and finely chopped fresh ginger
- 1/2 teaspoon chopped fresh cilantro
- 1/4 teaspoon low sodium soy sauce
- 3 tablespoons low-fat mayonnaise
- 1. Combine all the ingredients in a food processor or blender. Mix until all the ingredients are well incorporated. Cover and place in the refrigerator until ready to use.
Chef Tips:
- To get the chicken to an even thickness, you can either carefully butterfly it or pound it to a half-inch thickness by placing it between two sheets of waxed paper and evenly hitting it with a mallet or heavy object. Ensure you thoroughly wash and sanitize your work area and the tools used to pound chicken.
- To butterfly the chicken, take a sharp knife and cut the chicken on its thick side parallel to the cutting board nearly in half. Stop when there is about a 1/4-inch thick hinge remaining.
