6 scallions, thinly sliced, divided
1 large clove garlic, pressed
3 tbsp. fish sauce
1 tbsp. canola oil
2 tsp. honey
4 6-oz boneless, skinless chicken breast halves
1 bunch small radishes
2 mini seedless cucumbers
12 mini rolls, split and grilled
Hoisin, sriracha and cilantro, for serving
- Transfer 2/3 of sliced scallions to blender along with garlic, fish sauce, oil, honey, and 1/2 teaspoon coarsely ground pepper; zest lime into blender, then puree. Transfer to bowl. Pound thickest part of chicken breasts to 1/2 inch thick, add to marinade and toss to coat. Refrigerate at least 30 minutes or up to 2 hours.
- Heat grill to medium. Remove chicken from marinade and grill, covered, until just cooked through, 4 to 6 minutes per side. Transfer to cutting board and let rest 5 minutes before slicing.
- Meanwhile, very thinly slice radishes and cucumbers. Toss with juice of lime, then fold in remaining 1/3 of scallions. Spread rolls with hoisin and sriracha, if using. Top with chicken, radish salad and cilantro, if using.
Nutritional Information (per serving): About 155 calories, 3.5 g fat (0.5 g saturated), 14 g protein, 180 mg sodium, 18 g carb, 0 g fiber