Crunchy Chicken Sandwich with Herbed Mayo and Slaw
A crisp, colorful slaw and creamy mayo flecked with fresh herbs make a lively background for chicken tenders.
Ingredients
- 1 (16-ounce) package Applegate Lightly Breaded Chicken Tenders
- ½ small head Napa cabbage, thinly sliced
- 1 carrot, shredded
- 1 4-inch piece daikon, shredded
- 1 red Fresno or jalapeño chile, thinly sliced
- 1 scallion, thinly sliced
- 3 tablespoons rice vinegar
- 1 teaspoon honey
- ½ teaspoon kosher salt, or to taste
- 1 cup mixed herbs, such as cilantro basil, and dill, finely chopped
- ¾ cup mayonnaise
- 3–4 sub rolls, split
Instructions
- Cook the chicken tenders according to package instructions.
- Meanwhile, in a medium bowl, combine the cabbage, carrot, daikon, chile, and scallion. Add the vinegar, honey, and salt and mix well to combine. Taste and adjust the seasonings as needed.
- In a small bowl, stir together the chopped herbs and mayonnaise.
- To serve, spread the sub rolls with the herbed mayo. Add a generous layer of the slaw and top with hot chicken tenders. Serve at once.
- Cook the chicken tenders according to package instructions.
- Meanwhile, in a medium bowl, combine the cabbage, carrot, daikon, chile, and scallion. Add the vinegar, honey, and salt and mix well to combine. Taste and adjust the seasonings as needed.
- In a small bowl, stir together the chopped herbs and mayonnaise.
- To serve, spread the sub rolls with the herbed mayo. Add a generous layer of the slaw and top with hot chicken tenders. Serve at once.