Ingredients

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 tablespoons jalapeno chile, finely chopped

1 (16 inch) baguette

4 teaspoons low-fat mayonnaise

3/4 lb boneless skinless chicken breast, cooked or pork tenderloin

1 tablespoon fresh lime juice

1/2 teaspoon five-spice powder

1/2 cup fresh cilantro

Preparation

  1. With chef’s knife, mash garlic and salt into a paste.
  2. Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve. 3.Add carrots, onions and chilies. 4.Toss to coat, set aside. 5.Slice baguette into 4 equal lengths. 6.Split each piece horizontally. 7.Spread cut sides with mayonnaise. 8.Arrange the meat on the 4 bottom halves. 9.Sprinkle with lime juice and 5-spice powder. 10.Top with the carrot salad and a shower of cilantro leaves. 11.Cover with bread tops.