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Deli Mango and Avocado Chicken Ciabatta
Instrucciones
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˚F 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.
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˚F 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.
Porciones:
Categoría de Receta:
Entrada, Servicios
Tiempo de preparación:
-
Tiempo de Cocción:
Ingredientes
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 |
| BARBECUE CHICKEN BREAST: | |
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 |
| FRESH MANGO SALSA: | |
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 |