INGREDIENTS12 ciabatta rolls12 leaves green leaf lettuce1 pound 2 ounces Fresh California Avocado, sliced3/4 cup barbecue sauce1/4 cup roughly chopped fresh cilantro12 pickle spears
BARBECUE CHICKEN BREAST:3 pounds 12 ounces chicken breast1/4 cup olive oil1 teaspoon salt1/2 teaspoon freshly ground black pepper1-1/2 cups barbecue sauce
FRESH MANGO SALSA:1-3/4 teaspoons fresh orange juice1 teaspoon fresh lime juice1/2 teaspoon red wine vinegar1 teaspoon chopped fresh mint1 tablespoon thinly sliced scallion1/8 teaspoon salt1/8 teaspoon brown sugar1 pound 2 ounces peeled and pitted ripe Fresh Mango, diced ½ inch2 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 275ËšF 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