Crispy Chicken Sandwich with Cilantro Scallion Aioli and Asian Slaw
For Asian Slaw
#88094 - ½ head Red Cabbage, thinly sliced
#88092 - ½ head Green Cabbage, thinly sliced
#88163 - 2 ea Scallions, thinly sliced lengthwise
#56154 - 4 fl oz Ken's Sesame Oriental Dressing
#37326 - 1 ea Turano Brioche Bun
#53206 - 1 ea Tyson 6 oz Crispy Chicken Breast
For Cilantro Scallion Aioli
#56010 - 8 oz Ken's Extra Heavy Mayo
#88413 - 1 oz Cilantro, rough chopped
#88163 - 2 ea Scallions, rough chopped
#88121 - ½ clove Garlic, chopped
#88055 - 1 Lime, juiced
Salt and Pepper
1. In the bowl of a food processor fitted with a steel blade, combine mayo, cilantro, scallions, garlic, lime juice, salt and pepper. Process until smooth. Set aside for service.
2. For the slaw, combine the red and green cabbage, scallions and sesame oriental dressing. Set aside for service.
3. For pick up, fry the chicken breast to 165 degrees and grill the bun.
4. Assemble the sandwich.