Southwest Chicken Grilled Flat
| Serves | 1 |
|---|---|
| Ingredients | Poultry, Vegetables |
| Day Part | Dinner, Late Night, Lunch, Snack |
| Menu Part | Entree |
| Cuisine Type | American |
Source: Corner Bakery Café
Chicken sandwiches are a staple on almost every menu, but signature condiments can really differentiate one from another. Corner Bakery developed an avocado-ranch dressing and corn-tomato salsa that give this sandwich a southwestern accent and custom spin. Scicchitano layers on more flavor and texture with a crisp, tangy slaw and pickled jalapenos.
Ingredients
1 1/2 oz. Corn & Tomato Salsa (recipe below)
1/2 oz. Avocado Ranch Dressing (recipe below)
1 flatbread
1 oz. julienne cooked chicken breast, warmed
1 oz. slaw (shredded cabbage, carrots and chopped scallions)
5 to 6 pickled jalapeno peppers
Corn & Tomato Salsa
2 cups diced plum tomatoes
1 cup grilled corn kernels (removed from cob)
1 to 2 minced jalapenos
1/2 cup finely chopped red onions
2 to 3 limes, juiced
2 tbsp. olive oil
1 tsp. kosher salt
3 tbsp. chopped cilantro
Avocado Ranch Dressing
2 cups prepared ranch dressing
1/2 cup mashed ripe avocado
1/2 lemon, juiced
1/2 lime, juiced
Steps
- Prepare Corn & Tomato Salsa: Mix together all ingredients; let stand 30 minutes to blend flavors.
- Prepare Avocado-Ranch Dressing: In blender, combine all ingredients; blend until smooth. Refrigerate at least 30 minutes.
- For each sandwich: Grill flatbread on flat top or panini grill.
- Place slaw on one flatbread half; drizzle with Avocado-Ranch Dressing. Top with chicken, some Corn & Tomato Salsa and pickled jalapenos. Fold flatbread over filling and close with a toothpick.