Hot & Spicy Chicken Sandwich with Harissa Rainbow Slaw Recipe

Spice up your menu with the Hot & Spicy Chicken Sandwich with Harissa Rainbow Slaw. It boasts a Tyson Red Label® chicken breast filet topped with a harissa rainbow slaw, fresh pickles, tomato and turmeric harissa mayo on a toasted brioche bun.

Ingredients

SERVING SIZE: 1 Serving

AMOUNT	MAIN INGREDIENTS
1 Ea.	Tyson Red Label® Fully Cooked Hot & Spicy Chicken Breast Filet Fritter, 4 oz.
1/4 Cup	Harissa Rainbow Slaw, see sub-recipe
2 Tbsp.	Turmeric Harissa Mayo, see sub-recipe
1 Ea.	Large Tomato, sliced
3 Ea.	Pickle, chips
1 Ea.	Brioche Bun, toasted

Alternative product:

Tyson Red Label® Fully Cooked Hot & Spicy Select Cut Chicken Breast Filet Fritters, 3.5 oz.

Sub Recipe

Turmeric Harissa Mayo

SERVING SIZE: 20 Servings

AMOUNT	MAIN INGREDIENTS
2 1/4 Cups	Mayonnaise
2 Tbsp.	Harissa Paste
1 tsp.	Turmeric, powder

Harissa Rainbow Slaw

SERVING SIZE: 20 Servings

AMOUNT	MAIN INGREDIENTS
2 Tbsp.	Apple Cider Vinegar
1 Tbsp.	Honey
3 Tbsp.	Extra Virgin Olive Oil
1 Tbsp.	Harissa Paste
1/2 tsp.	Kosher Salt
1/2 tsp.	Coriander, ground
1 Cup	Carrots, julienne
2 Cup	Purple Cabbage, shredded
1 Cup	Green Cabbage, shredded
1 Cup	Radish, julienne

Directions

Step 1: Pre-heat a convection oven to 375°F.

Step 2: From frozen, place pieces in a single layer on a lined sheet pan on a wire rack. Heat for 11-12 minutes. For best performance, hold product on a sheet pan, uncovered, with a wire rack, above 135°F in a dry heat environment.

Step 3: Take a toasted brioche bun and spread 1 Tbsp. of the turmeric harissa mayo on both the top and bottom halves.

Step 4: Add the tomato slice, Tyson Red Label® Fully Cooked Hot & Spicy Chicken Breast Filet Fritter, 4 oz., pickle chips and harissa rainbow slaw. Top with the top half of the bun.

Step 5: Serve with shawarma spiced sweet potato fries.