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This sandwich includes grilled chicken strips loaded in a sliced baguette. It’s topped with fresh cilantro, mint leaves, cucumbers, shaved pickled carrots, daikon radish slaw, and shaved purple cabbage. The sandwich is finished with both a creamy white miso-yuzu-ginger dressing and spicy sriracha sauce.
|5 oz.||Tyson Red Label® NAE Fully Cooked Large Cut Grilled Chicken Breast Strips|
|1 ea. – 7”||French baguette, sliced and grilled |
|1 oz.||Spicy plum & chili glaze |
|1 ½ oz.||Creamy white miso-yuzu–ginger dressing |
|To Taste||Sriracha sauce|
|1/3 C by volume||Purple cabbage, shaved|
|¼ oz.||Cucumbers, fresh, sliced thinly on deep bias |
|½ oz.||Red bell pepper, matchstick|
|1 1/2 oz.||Daikon & carrots, matchstick, pickled|
|1 Tbsp.||Basil & mint leaves, chopped (3:2)|
Cook Tyson Red Label® NAE Fully Cooked Large Cut Grilled Chicken Breast Strips according to the directions on the box. Reserve.
Slice and grill baguette. Reserve warm.
Toss hot sliced grilled breast strips in spicy plum and chili glaze to lightly coat.
Place the baguette on parchment paper.
Spread on the white miso-yuzu dressing on the heel or bottom of the bread. Do the same on the top with the sriracha sauce.
Add the shaved purple cabbage and cucumbers.
Top with the hot glazed grilled breast strips.
Add the red bell peppers and daikon & carrot slaw.
Garnish with the chopped basil & mint.