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Deli Mango and Avocado Chicken Ciabatta

Prep Time

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Cook Time

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Servings

12

Source: Chef Chuck Hatfield, Sodexo

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