Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Category: Sandwiches
Re-Calculate: Ingredients
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” 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.
* A large avocado weights about 8 oz. as purchased.

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