International dishesBreads and SandwichesUnited Statesabout 30 minutes
This chicken sandwich is filled with grilled chicken, onion and ripe mango, then dressed with a mango sauce mixed with Lean Mayo and a little curry powder. The sweetness of the mango sits well against the mild heat of the chili sauce.
Choosing the mango is the tricky part, since fruit that is too ripe makes the sauce cloying and thin. Pick a mango that is just ripe and keep some of it sliced so there is something to bite into. Grill the chicken with the onion and cut it afterwards, because cutting it first dries the meat out.
This batch weighs about 1.1kg, at roughly 100 calories per 100g.
Method
Rinse 200g chicken and marinate it with 1 teaspoon salt, 1 teaspoon black pepper and 1 tablespoon soy sauce for 10 minutes.
Peel the onion and slice it thin. Peel 1 ripe mango, slice part of it thin and set those slices aside, then blend the rest smooth.
Rinse 100g lettuce. Grill the chicken together with the onion, turning it so the meat cooks through.
Pour the blended mango into a bowl, add 3 tablespoons Lean Mayo, 2 tablespoons chili sauce, 1 teaspoon minced chili and 1 teaspoon curry powder, and stir well.
Cut the chicken into pieces, fill the 2 baguettes with the chicken, onion, lettuce and sliced mango, then spoon the mango sauce over.
Tips
A mango that is just ripe gives the sauce a clean sweetness rather than a cloying one.
Curry powder is sold in every Vietnamese supermarket.
Let the chicken rest 5 minutes after grilling before cutting, so the juices stay in the meat.
Lean Mayo mixed with blended mango is best made right before eating, since it thins and separates on standing.
Griddling the cut sides of the bread until lightly golden keeps the sauce from soaking in.
Lay the lettuce against the bread so it shields the crumb from the moisture in the filling.
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The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.