To prepare the slaw, shred the jicama using a food processor fitted with a shredding blade. Transfer to a bowl and add the red bell pepper, yellow bell pepper and jalapeño. Toss with cilantro, apple cider vinegar, lime juice, olive oil, sugar and salt. Set aside.

TIP

Recipe Courtesy of National Chicken Council

In a medium saucepan, heat olive oil over medium heat. Add the onion, garlic and minced ginger. Cook for approximately 5 minutes, or until the onion softens. Stir in tomato puree, Worcestershire sauce, brown sugar, orange juice, apple cider vinegar, salt and Dijon mustard. Simmer for 5–6 minutes, stirring occasionally.

Add the diced mango to the saucepan and stir to combine. Remove from heat. Carefully transfer the sauce to a food processor and puree until smooth. Return the sauce to the saucepan and stir in the chopped cilantro.

Add PERDUE® SHORT CUTS® Shredded Roasted White Meat Chicken to the mango barbecue sauce. Stir to coat evenly and heat over medium heat for approximately 4–5 minutes, or until heated through. Divide the chicken evenly among 12 slider rolls and top with the jicama slaw, or serve the slaw on the side.