California Roll Chicken Stack

Ingredients

1 pkg

PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.)

2 cup

cooked white rice, warm

4 tbsp

rice vinegar

1/2 tsp

sugar

avocado, peeled, pitted and diced

1 tbsp

lemon juice

1/4 cup

Sriracha mayonnaise

1 tbsp

low sodium soy sauce, plus extra for serving

2 tbsp

sesame seeds

equipment needed

cookie cutter (4-inch round)

empty can, top and bottom removed (15-ounce)

Serving Per Recipe: 4
Amount Per Serving
Calories 360
% Daily Value*
Total Fat 20g	31%
	Saturated Fat 2.5g	13%
Cholesterol 45mg	15%
Sodium 530mg	33%

Serving Per Recipe: 4

Amount Per Serving

Calories 360

% Daily Value*

Total Fat 20g

31%

Saturated Fat 2.5g

13%

Cholesterol 45mg

15%

Sodium 530mg

33%

Total Carbs 28g	9%
	Dietary Fiber 3g	12%
	Sugars 1g
Protein 17g
Vitamin A 2%
Vitamin C 8%
Calcium 6%
Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet.

Total Carbs 28g

Dietary Fiber 3g

12%

Sugars 1g

Protein 17g

Vitamin A 2%

Vitamin C 8%

Calcium 6%

Iron 15%

*Percent Daily Values are based
on a 2,000 calorie diet.

California Roll Chicken Stack

Ingredients

1 pkg	PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.)
2 cup	cooked white rice, warm
4 tbsp	rice vinegar
1/2 tsp	sugar
1	avocado, peeled, pitted and diced
1 tbsp	lemon juice
1/4 cup	Sriracha mayonnaise
1 tbsp	low sodium soy sauce, plus extra for serving
2 tbsp	sesame seeds
	equipment needed
1	cookie cutter (4-inch round)
	or
1	empty can, top and bottom removed (15-ounce)

Step one: Heat

Chop Short Cuts into bite sized pieces. Spread them evenly in a non-stick skillet. Heat over medium-high heat for 4 to 5 minutes, turning frequently until warm.

Step two: Drizzle

In a measuring cup, stir the vinegar and the sugar together until sugar dissolves. Drizzle over the rice, mix well and set aside.

Step three: Combine

In small bowl, combine the diced avocado with the lemon juice and set aside. In another small bowl, combine the Sriracha mayonnaise with the soy sauce and set aside.

Step four: Serve

Place a 4-inch cookie cutter or empty can on a serving plate. Spoon in 1/2 cup of rice. Using wet fingers, press down lightly to make sure the rice holds together. Layer in 1/4 cup of diced avocado and then 1/3 cup of chopped chicken. Carefully lift up the cookie cutter to reveal your California Roll Chicken Stack. Drizzle with Sriracha mayonnaise and sprinkle with sesame seeds. Serve with extra soy sauce if desired.

TIP: To create a California Roll Chicken Rice Bowl, spoon in ½ cup of the rice into a bowl. Spoon diced avocado onto one side of the bowl and chopped chicken onto the other. Drizzle with Sriracha mayo and sprinkle with sesame seeds.