Ingredient:
2 cups deli rotisserie chicken, cut in 3/4-inch pieces
1/2 cup fresh sugar snap peas, coarsely chopped
1/3 cup mayonnaise
2 tbsp sambal oelek or other chile paste
2 tbsp chopped green onions
2 tbsp soy sauce
1 tbsp lime juice
4 (6-inch) soft hoagie rolls, cut in half horizontally
1 cup baby spinach
1/2 cup shredded carrot
1/4 cup sliced radishes (about 3 medium radishes)
Method:
In medium bowl, mix chicken, peas, mayonnaise, chile paste, green onions, soy sauce and lime juice.
Place roll halves on work surface, cut sides up. Tear bread from top halves, leaving about a 1/2-inch shell.
Divide spinach among bottom roll halves. Top with chicken mixture, shredded carrot and sliced radishes. Carefully replace roll tops; press slightly. Cut each sandwich in half, and serve.
2 cups deli rotisserie chicken, cut in 3/4-inch pieces
1/2 cup fresh sugar snap peas, coarsely chopped
1/3 cup mayonnaise
2 tbsp sambal oelek or other chile paste
2 tbsp chopped green onions
2 tbsp soy sauce
1 tbsp lime juice
4 (6-inch) soft hoagie rolls, cut in half horizontally
1 cup baby spinach
1/2 cup shredded carrot
1/4 cup sliced radishes (about 3 medium radishes)
Method:
In medium bowl, mix chicken, peas, mayonnaise, chile paste, green onions, soy sauce and lime juice.
Place roll halves on work surface, cut sides up. Tear bread from top halves, leaving about a 1/2-inch shell.
Divide spinach among bottom roll halves. Top with chicken mixture, shredded carrot and sliced radishes. Carefully replace roll tops; press slightly. Cut each sandwich in half, and serve.
