This sandwich is quick, fresh and delicious! More like an assembly-serve meal, it’s perfect for the mid-week slump when the last thing you want is a mess in the kitchen. Made of toasted buns, shredded rotisserie chicken, and packaged coleslaw mix, it’s a cinch to throw together. Plus, the crisp cabbage, tart lime, and refreshing cilantro make it infinitely better than grabbing some soggy-with-grease fast food from your local drive thru.
I created this recipe after falling head over heels for the chicken sandwich at a favorite local OB pub, Sessions. It’s right across the street from our place and has incredible (if pricey) food. If you go, stop by for the happy hour deals- you can get pints of local craft beer for only $4. And hit up the weeknight specials! I highly recommend them.
Their chicken sandwich is fried and piled high with a tart-sweet slaw. It’s so huge you have to widen your maw more than you thought possible to get a decent bite. And after becoming lost in sensory heaven, devouring the entire sandwich in one sitting, and giving myself heartburn, I decided to make a lighter version at home. The Asian Chicken Salad Sandwich was born.
Now don’t get it in your head that just because this is simple to make it’s low on flavor! Au contrair, it packs such a flavor wallop, no one will ever guess you threw it together in 10 minutes flat.
This sandwich is an amazing one for your health, mostly because of the cabbage! Cabbage is a cruciferous vegetable, containing several potent cancer-fighting compounds. Indole-3-carbinol helps reduce the growth of cancerous cells, and isothiocyanates help rid the body of cancer causing chemicals. Try to pile on as much slaw as you can to maximize the health benefits!
Let’s make a mess!
- For the slaw:
- 1 package shredded cabbage/coleslaw mix
- ½ cup chopped fresh cilantro
- 4 tablespoons of your favorite Asian salad dressing (I love Gerard’s)
- Juice of one lime, more to taste
- For the sandwiches:
- 4 hamburger buns
- 2 cups rotisserie chicken, shredded and tossed in 2 tablespoons of Asian dressing
- Prepared Asian slaw
- 1 cucumber, sliced ¼" thick
- 1-2 handfuls wonton strips (optional)
- For the sambal mayo:
- ⅓ cup mayonnaise
- 2 teaspoons sambal (more if you like spicy)
- Toast your hamburger buns in the oven set at 425. For a light toast, leave in for 4-5 minutes.
- Combine all ingredients for the slaw in a large bowl. Toss to combine, adding more dressing or lime juice as you see fit.
- Shred the chicken and toss with 2 tablespoons of the Asian dressing.
- Combine the mayo and the sambal in a small bowl.
- Assemble the sandwiches:
- Spread sambal mayo over the buns.
- Distribute cucumber slices evenly over each bun.
- Pile ½ cup chicken on top of the cucumber.
- Top chicken with ½ cup of the slaw.
- Sprinkle wontons strips over the top of the slaw, if using.
- Place the top bun on each sandwich, and serve immediately.