Deli Mango and Avocado Chicken Ciabatta

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS12

Source: Chef Chuck Hatfield, Sodexo

Deli Mango and Avocado Chicken Ciabatta

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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

Deli Mango and Avocado Chicken Ciabatta

Instructions

Per Serving:

  1. Place one lettuce leaf on heel of roll.

  2. Top with a 3 ½ ounce portion of chicken breast, 2 tablespoons mango salsa and 1 ½ ounces sliced avocado.

  3. Drizzle 1 tablespoon barbecue sauce.

  4. Top with a few cilantro leaves.

  5. Place crown of roll on sandwich to close.

  6. Serve immediately with pickle spear or hold refrigerated for same day service.

To Make Barbecue Chicken Breast:

  1. Coat chicken with oil and season with salt and pepper.

  2. Place seasoned breast on a clean, hot char broiler or grill.

  3. Grill until marked on both sides.

  4. Brush with barbecue sauce.

  5. Finish in 275° oven.

  6. Hold hot for service or cool quickly and hold refrigerated and use within 48 hours.

To Make Fresh Mango Salsa:

  1. Combine orange juice, lime juice, vinegar, mint, scallions, salt and brown sugar; mix well.

  2. Combine mango, red pepper; toss gently with dressing to coat.

  3. Hold refrigerated and use within 24 hours.