Chicken Banh Mi Sandwich with Apple Coleslaw

Ingredients:

• 3 tbsp. l. rice vinegar
• 3 tablespoons fish sauce
• 1 apple, cut into strips
• 1 carrot, cut into strips
• 1.5 cups thinly sliced ​​kale
• 1/3 cup almond paste
• 1/3 cup mayonnaise
• 2 tablespoons Sriracha sauce
• 4 skinless, boneless chicken breasts (about 700 g)
• 1 tbsp. vegetable oil
• 1 teaspoon soy sauce
• 4 long buns, cut in half on the sides and toasted
• Torn fresh basil and mint, for serving

Preparation:

1. Make coleslaw:
   
   Microwave the rice vinegar and fish sauce. Combine the apple and carrot in a large bowl and stir in the dressing. Add the kale and let sit for 15 minutes.
   
   Prepare almond mayonnaise:
   
   Combine almond paste, mayonnaise, and Sriracha in a small bowl; set aside.
2. Preheat a grill or grill pan over medium-high heat. Rub the chicken with vegetable oil and soy sauce, and sprinkle with 1/2 teaspoon coarse salt. Grill until cooked through, 8-10 minutes per side. Let rest for 5 minutes, then slice.
3. Spread almond mayonnaise on both bun halves. Add the chicken and top with coleslaw, basil, and mint.