Deli Mango and Avocado Chicken Ciabatta
Ingredients
- 12 Ciabatta Rolls
- 12 Leaves Green Leaf Lettuce
- 1 lb 2 oz Fresh California Avocado
- ¾ Cup Barbecue Sauce
- ¼ Cup Roughly Chopped Fresh Cilantro
- 12 Pickle Spears
Barbecue Chicken Breast
- 3 lbs 12 oz Chicken Breast
- ¼ Cup Olive Oil
- 1 Tsp Salt
- ½ Tsp Red Wine Vinegar
- 1 Tsp Chopped Fresh Mint
- 1 Tbsp Thinly Sliced Scallion
- ⅛ Tsp Salt
- ⅛ Tsp Brown Sugar
- 1 lb 2 oz Peeled and Pitted Ripe Fresh Mango
- 2 oz Red Pepper
Instructions
PER SERVING:
- Place one lettuce leaf on heel of roll.
- Top with a 3 ½ ounce portion of chicken breast, 2 tablespoons mango salsa and 1 ½ ounces sliced avocado.
- Drizzle 1 tablespoon barbecue sauce.
- Top with a few cilantro leaves.
- Place crown of roll on sandwich to close.
- Serve immediately with pickle spear or hold refrigerated for same day service.
TO MAKE BARBECUE CHICKEN BREAST:
- Coat chicken with oil and season with salt and pepper.
- Place seasoned breast on a clean, hot char broiler or grill.
- Grill until marked on both sides.
- Brush with barbecue sauce.
- Finish in 275° oven.
- Hold hot for service or cool quickly and hold refrigerated and use within 48 hours.
TO MAKE FRESH MANGO SALSA:
- Combine orange juice, lime juice, vinegar, mint, scallions, salt and brown sugar; mix well.
- Combine mango, red pepper; toss gently with dressing to coat.
- Hold refrigerated and use within 24 hours.
Categories: Lunch & Dinner
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