Go Back
Deli Mango and Avocado Chicken Ciabatta

Deli Mango and Avocado Chicken Ciabatta


  • 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 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

    Course Mango Lunch & Dinner Recipes
    Keyword Mango Chef Creations, Mango Lunch & Dinner Recipes
    Prep Time
    Servings 12