Marinate Overnight and Grill
Grilled Chicken Sandwiches
Cucumber-Radish Slaw
Ingredients
- ½ cup coconut milk
- 2 Tbsp chopped fresh basil
- 2 boneless, skinless chicken breasts, pounded to an even thickness
- ¼ cup olive oil mayonnaise
- 1 tsp Sriracha hot sauce
- 2 whole wheat hamburger buns
Instructions
- Combine coconut milk and basil in a zip-top plastic bag.
- Lightly season chicken with salt and pepper.
- Place chicken in bag with coconut milk; seal bag, and turn to coat chicken. Refrigerate overnight.
- Preheat grill or grill pan to medium-high heat.
- Remove chicken from marinade; discard marinade.
- Grill chicken, covered with grill lid, 6 to 8 minutes per side or until done.
- Stir together mayonnaise and Sriracha; spread on buns.
- Assemble each sandwich with a chicken breast and ¼ cup Cucumber-Radish Slaw.
- Cover with bun tops.
Side Dish Ingredients
- ¼ cup rice vinegar
- 2 Tbsp olive oil
- ½ tsp honey
- ½ (16-oz) pkg tricolor coleslaw mix
- 1 cup shredded carrots
- 1 small organic jalapeño pepper, seeded and minced
- 1 cup quartered and thinly sliced organic English cucumber
- ½ cup sliced radishes
- 2 Tbsp chopped fresh basil
Side Dish Instructions
- Whisk together vinegar, oil and honey in a bowl.
- Add coleslaw mix, carrots, jalapeño, cucumber, radishes and basil; toss to coat.
- Season to taste with salt and pepper.
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