Pulled Chicken Sliders with Mango Barbecue Sauce
In The Refrigerated Meat Case
Pulled Chicken Sliders with Mango Barbecue Sauce
In The Refrigerated Meat Case
In The Refrigerated Meat Case
Made With:
PERDUE® SHORT CUTS® Carved Chicken Breast Rotisserie Seasoned (26 oz.)
PREP TIME: 0min COOK TIME: 30min
Serves 4
Ingredients
4 cups shredded rotisserie cooked chicken
12 small slider or dinner rolls
Slaw:
1/2 large jicama
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/2 jalapeño pepper, chopped
1 tsp. chopped cilantro
2 tbsp. apple cider vinegar
1 tsp. lime juice
2 tbsp. olive oil
1 tsp. sugar
1/4 tsp. kosher salt
Mango Barbecue Sauce:
1 tbsp. olive oil
1 small onion, diced
1 garlic clove, minced
1 tsp. minced ginger
3/4 cups tomato puree
1 tbsp. Worcestershire sauce
1 tbsp. brown sugar
1/4 cup orange juice
6 tbsp. apple cider vinegar
3/4 tsp. salt
2 tsp. Dijon mustard
1 mango, pitted, peeled and diced
1 tbsp. chopped cilantro
Step 1
Make slaw by shredding jicama in a food processor fitted with the shredding blade. Place in bowl. To jicama, add red and yellow pepper. Toss vegetables with cilantro, vinegar, lime juice, olive oil, sugar, and salt. Reserve.
TIP
TIP: Recipe Courtesy of National Chicken Council
Step 2
In a medium saucepan, heat olive oil over medium heat. Add onion and garlic; cook for 5 minutes or until onion is softened. Add tomato puree, Worcestershire sauce, brown sugar, orange juice, cider vinegar, salt and Dijon mustard. Stir to combine and heat for 5 to 6 minutes, stirring occasionally.
Step 3
Add diced mango, stir to combine and remove from heat.
Step 4
Pour into the bowl of food processor and puree until smooth. Return to saucepan and add cilantro.
Step 5
Stir in chicken and heat through, about 4 to 5 minutes. Serve on small slider rolls. Slaw may be served on top of chicken or on side.
15 MIN
