4 cups shredded rotisserie cooked chicken
12 small slider or dinner rolls
Slaw:
½ large jicama
½ red pepper, chopped
½ yellow pepper, chopped
½ jalapeno pepper, chopped
1 tsp chopped cilantro
2 TBLS apple cider vinegar
1 tsp lime juice
2 TBLS olive oil
1 tsp sugar
¼ tsp kosher salt
Mango Barbecue Sauce:
1 TBLS olive oil
1 small onion, diced
1 garlic clove, minced
1 tsp minced ginger
¾ cups tomato puree
1 TBLS Worcestershire sauce
1 TBLS brown sugar
¼ cup orange juice
6 TBLS apple cider vinegar
¾ tsp salt
2 tsp Dijon mustard
1 mango, pitted, peeled and diced
1 TBLS chopped cilantro
Make slaw by shredding jicama in a food processor fitted with the shredding blade. Place in bowl. To jicama, add red and yellow pepper. Toss vegetables with cilantro, vinegar, lime juice, olive oil, sugar, and salt. Reserve.
In a medium saucepan, heat olive oil over medium heat. Add onion and garlic; cook for 5 minutes or until onion is softened. Add tomato puree, Worcestershire sauce, brown sugar, orange juice, cider vinegar, salt and Dijon mustard. Stir to combine and heat for 5-6 minutes, stirring occasionally.
Add diced mango, stir to combine, and remove from heat.
Pour into the bowl of food processor and puree until smooth. Return to saucepan and add cilantro.
Stir in chicken and heat through, about 4-5 minutes. Serve on small slider rolls. Slaw may be served on top of chicken or on side.
Courtesy of National Chicken Council.
Nutritional Information, Per Serving:
750 calories; 25 g fat; 5 g saturated fat; 81 g carbohydrate; 12 g fiber; 24 g sugars; 47 g protein