Draker Chicken Sandwich Recipe

This tasty chicken sandwich recipe layers grilled chicken and avocado with a crunchy vegetable topping of cabbage and carrot.

Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.

Re-Calculate: Ingredients


  • 12 (4 oz.) marinated boneless skinless chicken breasts (recipe follows)
  • 6 ripe, Fresh Hass Avocados, cut into quarters, sliced lengthwise*
  • Vegetable Topping (recipe follows)
  • Dressing (recipe follows)
  • 3⁄4 cup mayonnaise
  • 12 petite French rolls, sliced horizontally
  • 4 tsp. sesame oil
  • 4 tsp. rice wine vinegar
  • 4 tsp. fish sauce

Marinated Chicken Breasts

  • 12 4 oz. boneless skinless chicken breasts
  • 3 Tbsp. Organic soy sauce
  • 3 lemons cut into thin pinwheels
  • 6 garlic cloves, thinly sliced

Vegetable Topping

  • 5 leaves Napa Cabbage, thinly sliced
  • 3 carrots, peeled, julienne 2-inch long
  • 3⁄4 bunch cilantro, washed, tough stems removed
  • 1 Tbsp. fresh mint, chopped
  • 1 1⁄2 Tbsp. fresh basil, chopped


Per order
  1. Grill the marinated chicken breast until done.
  2. Spread French roll base with 1 Tbsp. mayonnaise
  3. Toss a half cup of vegetable topping with a 1/2 tsp. of dressing and place on bun base. Top with grilled marinated chicken breast, 1/4 each Hass Avocado sliced and fanned and roll top.
Marinated Chicken Breasts Preparation
  1. In a large bowl toss together the chicken breasts, soy sauce, lemons and garlic.
  2. Marinate for 4 hours.
  3. Remove chicken and discard other ingredients. Refrigerate chicken until needed.
Vegetable Topping Preparation
  1. In a medium bowl toss together all vegetables and herbs. Refrigerate until needed.
Dressing Preparation
  1. In a small bowl whisk together all ingredients. Refrigerate until needed.


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