1 clove garlic, crushed
1/2 teaspoon salt
1/4 cup rice wine vinegar
1 teaspoon sugar
1/2 cup carrot, peeled and grated
1/3 cup thinly sliced white onion
2 to 1 tablespoon jalapeño chile, finely chopped
1 16″ long baguette
4 teaspoons low-fat mayonnaise
3/4 pound boneless skinless chicken breast, cooked (or pork tenderloin)
1 tablespoon fresh lime juice
1/2 teaspoon five-spice powder
1/2 cup fresh cilantro
With chef’s knife, mash garlic and salt into a paste. Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve. Add carrots, onions and chilies. Toss to coat. Set aside. Slice baguette into 4 equal lengths.
Split each piece horizontally. Spread cut sides with mayonnaise. Arrange the meat on the 4 bottom halves. sprinkle with lime juice and 5-spice powder. Top with the carrot salad and a shower of cilantro leaves. Cover with bread tops.
Makes 4 servings.
Calories…182…Fat….6 g….Carbs….10 g….Sodium…474 mg….Fiber…1 g.