Servings:4
This easy take on a sandwich sold by vendors along Rio de Janeiro’s beaches is packed with grated vegetables, sweet raisins, fresh lime juice, and cilantro. It’s like no chicken salad sandwich you’ve had before.
In another medium bowl, combine the oil with the remaining 1 Tbs. lime juice, 1/2 tsp. salt, and 1/4 tsp. pepper. Mix in the carrots, beets, and cilantro.
Put a lettuce leaf on 4 of the bread slices, then top with the chicken salad, carrot mixture, another lettuce leaf, and another slice of bread.
Serve withQuinoa Salad with Avocado and Dried Fruit.
I used red cabbage instead of beets, since that is what I had, and added a splash of rice vinegar to the carrots and beets. Delish!
I followed the recipe exactly. I apdid add a little more salt based on previous reviews. My slaw was overpowering and mushy. After looking at the recipe picture again, I realized that even though the recipe said to grate the beets and carrots, they should have actually been thinly shredded. The chicken salad itself was fairly mild in flavor and probably,could have benefited from the add-ins that several people mentioned in their reviews.
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