Deli Mango and Avocado Chicken Ciabatta
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS12
Source: Chef Chuck Hatfield, Sodexo
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
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS12
Source: Chef Chuck Hatfield, Sodexo
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.