Recipes

Ingredients

• One Chicken Breast
• Mango Habanero Sauce (see below)
• Classic Long Roll
• Mixed Greens
• Roma Tomato
• Pineapple Salsa (see below)

Mango Habanero Sauce

• 1/2 a mango
• 2 habaneros
• salt
• 2 garlic cloves
• 2 tbsp white vinegar

Pineapple Salsa

• 3 pineapple discs cubed
• 1/3 small red onion
• cilantro to taste
• 1 jalapeno
• 1/3 red bell pepper
• 1/2 a lime

1. To start, season the chicken with salt and pepper. Cook the chicken on a skillet at medium heat for about 10 minutes. Once the chicken is done, pull it will two forks until it is shredded to your liking.
2. Meanwhile, start the pineapple salsa. Cut each ingredient to your liking and mix in a small bowl. Set aside.
3. Next, make the Mango Habanero Sauce. Put the mango, stemmed and seeded habaneros, garlic cloves, and white vinegar in a food processor. Blend until smooth. Once the sauce is done, mix it into the pulled chicken and cook on low.
4. As the chicken is cooking, start to build the sandwich. I typically like to toast my rolls, so that’s where I start. If you do not like to do this then start by spreading your greens on the bottom half of the roll. Then top with the sliced tomato. Once the chicken is warm enough, add that to the sandwich. To top it off, add the pineapple salsa. I suggest adding a nice heaping as it helps balance the heat and adds a delicious flavor. Enjoy!