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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. Ingredients 12 12 12each (4 oz.) marinated boneless skinless chicken breasts (recipe follows) 6 6 6each large ripe Hass Avocados, cut into quarters, sliced lengthwise* Vegetable Topping (recipe follows) Dressing (recipe follows) 3/4 .75 .75cup CUP_USVolumemayonnaise 12 12 12each petite French rolls, sliced horizontally 4 4 4tsp. TEASPOON_USVolumesesame oil 4 4 4tsp. TEASPOON_USVolumerice wine vinegar 4 4 4tsp. TEASPOON_USVolumefish sauce Marinated Chicken Breasts 12 12 12each 4 oz. boneless skinless chicken breasts 3 3 3Tbsp. TABLESPOON_USVolumeOrganic soy sauce 3 3 3each lemons cut into thin pinwheels 6 6 6each garlic cloves, thinly sliced Vegetable Topping 5 5 5leaves Napa Cabbage, thinly sliced 3 3 3carrots, peeled, julienne 2-inch long 3/4 .75 .75bunch cilantro, washed, tough stems removed 1 1 1Tbsp. TABLESPOON_USVolumefresh mint, chopped 1 1/2 1.5 1.5Tbsp. TABLESPOON_USVolumefresh basil, chopped Per order Grill the marinated chicken breast until done. Spread French roll base with 1 Tbsp. mayonnaise 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 In a large bowl toss together the chicken breasts, soy sauce, lemons and garlic. Marinate for 4 hours. Remove chicken and discard other ingredients. Refrigerate chicken until needed. Vegetable Topping Preparation In a medium bowl toss together all vegetables and herbs. Refrigerate until needed. Dressing Preparation In a small bowl whisk together all ingredients. Refrigerate until needed.   * Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. 12

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