Vietnamese Chicken Sandwich (Food Network Magazine) - cooking recipe

Ingredients

1/2 of a small red onion, thinly sliced
1 medium carrot, shaved into ribbons
4 radishes, thinly sliced
2 hoagie rolls, split in half lengthwise and toasted to your liking
1/2 cup mayonnaise
1/4 cup lime juice, fresh
2 teaspoons honey
2 tablespoons chopped gherkins
1 tablespoon brine from gherkin
salt
1 tablespoon Asian chili sauce, such as Sriracha
3 cups shredded cooked chicken
1/3 cup chopped fresh parsley or 1/3 cup cilantro

Preparation

Soak first 3 ingredients in ice water for 5 minutes. Drain well.
Whisk together 1/4 cup of the mayo with the lime juice, honey, gherkins and brine.
Season with salt to taste.
Combine the chicken and vegetables, parsley with the dressing.
Mix the remaining 1/4 cup mayo with the chili sauce in a small bowl.
Spread the chili mayo evenly between the halved rolls.
Divide the chicken salad among the rolls.
Serve.