Deli Mango and Avocado Chicken Ciabatta

Servings: 12
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Recipe Categories: Main Dish, Foodservice


12 ciabatta rolls
12 leaves green leaf lettuce
1 pound 2 ounces Fresh California Avocado, sliced
3/4 cup barbecue sauce
1/4 cup roughly chopped fresh cilantro
12 pickle spears
3 pounds 12 ounces chicken breast
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 cups barbecue sauce
1-3/4 teaspoons fresh orange juice
1 teaspoon fresh lime juice
1/2 teaspoon red wine vinegar
1 teaspoon chopped fresh mint
1 tablespoon thinly sliced scallion
1/8 teaspoon salt
1/8 teaspoon brown sugar
1 pound 2 ounces peeled and pitted ripe Fresh Mango, diced ½ inch
2 ounces red pepper, diced ½ inch


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˚F 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.

Source: Chef Chuck Hatfield, Sodexo