California Roll Chicken Stack

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

In The Refrigerated Meat Case

California Roll Chicken Stack

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

In The Refrigerated Meat Case

Made With:

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

PREP TIME: 10min COOK TIME: 5min
Serves 4

PREP TIME: 10min COOK TIME: 5min

Serves 4

360
Calories
17g
Protein
530mg
Sodium
2.5g
Sat. Fat
1g
Sugar

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.

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)

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

Step 1

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 2

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 3

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 4

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

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.