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INGREDIENTS
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4 Servings
1 clove garlic, crushed
1/2 teaspoon salt
1/4 cup rice wine vinegar
1 teaspoon sugar
1/2 cup carrots, peeled and grated
1/3 cup thinly sliced white onions |
2 tablespoons jalapeno chile, finely chopped
1 (16 inch) baguette
4 teaspoons low-fat mayonnaise
3/4 lb boneless skinless chicken breasts, cooked or pork tenderloins
1 tablespoon fresh lime juice
1/2 teaspoon five-spice powder
1/2 cup fresh cilantro |
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METHODS
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1. With chef's knife, mash garlic and salt into a paste.
2. Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve.
3. Add carrots, onions and chilies.
4. Toss to coat, set aside.
5. Slice baguette into 4 equal lengths.
6. Split each piece horizontally.
7. Spread cut sides with mayonnaise.
8. Arrange the meat on the 4 bottom halves.
9. Sprinkle with lime juice and 5-spice powder.
10. Top with the carrot salad and a shower of cilantro leaves.
11. Cover with bread tops. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 513
Calories from Fat 49 (9%)
Amount Per Serving %DV
Total Fat 5.5g 8%
Saturated Fat 1.2g 6%
Polyunsat. Fat 1.3g
Monounsat. Fat 2.0g
Trans Fat 0.0g
Cholesterol 49mg 16%
Sodium 1247mg 51%
Potassium 469mg 13%
Total Carbohydrate 80.4g 26% |
Dietary Fiber 5.1g 20%
Sugars 2.8g
Protein 32.9g 65%
Vitamin A 2488mcg 49%
Vitamin B6 0.6mg 30%
Vitamin B12 0.3mcg 5%
Vitamin C 5mg 9%
Vitamin E 0mcg 2%
Calcium 130mg 13%
Magnesium 67mg 16%
Iron 4mg 24% |
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