Mango Barbecue Chicken Sandwich with Mango Cabbage Slaw
Ingredients
- 2 lb Roasted Chicken, torn in 1/2" pieces
- 4 ea Burger Bun
- 1/2 cup Ripe Mango, diced
MANGO BBQ SAUCE
- 1 tbsp Canola Oil
- 2 Garlic Clove, minced
- 2 cup Ripe Mango, peeled, chopped
- 1/4 cup Brown Sugar, dark
- 1/4 cup Cider Vinegar
- 1 tbsp Chipotle en Adobo
- Ground Black Pepper, to taste
- 1/2 cup Onions, diced
- 2 tsp Garlic, minced or grated
- 1/2 cup Ketchup
- 1/4 cup Maple Syrup or Agave
- 2 tbsp Molasses
- Salt, to taste
MANGO CABBAGE SLAW
- 4 cup Cabbage, sliced thin
- 2 cup Medium Ripe Mango, julienne
- 1/4 cup Red Onions, julienne, rinsed, drained
- 2 tbsp Cider Vinegar
- Cayenne, pinch
- 1 cup Carrots, grated
- 1/4 cup Green Onions, green parts sliced
- 3 tbsp Extra-Virgin Olive Oil
- 1 tsp Agave Syrup
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Instructions
- For the Mango BBQ Sauce: Heat a saucepot over medium heat. Add the oil and onions. Cook over medium heat until the onions are slightly caramelized andsoft.
- Add the garlic and ginger, cook until aromatic. Add the mango, ketchup, brownsugar, syrup, vinegar, molasses, chipotle, salt, and pepper. Bring to a simmer and cook over low heat until the mangos are soft and tender. Approximately 30 minutes.
- Puree the sauce with a hand blender and adjust seasoning with salt, pepper, and vinegar.
- For the Mango Cabbage Slaw: Combine the cabbage, carrots, mango, green onions, red onions, and a pinch of salt in a large bowl.
- Combine the oil, cider vinegar, agave, and cayenne, season with salt, and pepper. Add to the cabbage mixture and gently mix. Adjust the seasoning with salt and pepper.
- For the Chicken: Combine the chicken and a couple of spoonful of Mango BBQ sauce in a sauté pan. Warm over medium heat. Adjust seasoning with salt and pepper. Just prior to serving, gently stir in the diced mangos.
- To Assemble: Toast the bun. Place a spoonful of the chicken mixture on the bottom bun. Top withthe Mango Cabbage Slaw. Place the top bun on top.
Categories: Lunch & Dinner