Pulled Chicken Sliders with Mango Barbecue Sauce

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PERDUE^® SHORT CUTS^® Carved Chicken Breast Rotisserie Seasoned

In The Refrigerated Meat Case

Pulled Chicken Sliders with Mango Barbecue Sauce

In The Refrigerated Meat Case

Made With:

PERDUE^® SHORT CUTS^® Carved Chicken Breast Rotisserie Seasoned

PREP TIME: 0min COOK TIME: 30min
Serves 4

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.