Pistachio Plum Chicken Sandwich Recipe

Toasted sourdough gets a savory-sweet upgrade with tender grilled chicken nestled in a bed of pistachio butter, crowned with sweetly marinated plums and finished with peppery arugula dressed in lemon and olive oil.

Ingredients

YIELD: 1 Serving

AMOUNT	MAIN INGREDIENTS
1 ea.	*Tyson Red Label®* Fully Cooked Unbreaded Grilled Chicken Breast Filet
2 tbsp.	Pistachio Butter, whipped, prepared
2 tbsp.	Marinated Plum (Sub-Recipe)
2 ea.	Sourdough, thick sliced
2 oz.	Arugula
1 tsp.	EVOO
1/2 tsp.	Lemon Juice
1/4 tsp.	Salt

Sub-Recipe Ingredients

Marinated Plum

YIELD: 2 CU.

AMOUNT	SUB-RECIPE INGREDIENTS
6 ea.	Plum, fresh
2 tbsp.	Sherry Vinegar
1/4 cu.	Brown Sugar

Directions

Step 1: Pre-heat convection oven to 350°F. Lay out breast filets on a parchment lined sheet tray in a single layer. Completely cover with foil and cook for 17-21 minutes or until internal temperature reaches at least 140°F. Hold warm for service.

Step 2: Toast bread on a flat top or in a toaster. Spread pistachio butter on bottom bun.

Step 3: Toss arugula with EVOO, lemon juice, and salt. Place warm chicken filet on top of pistachio butter spread then top with dressed arugula.

Step 4: Place marinated plums over the dressed arugula. Top with top bun and serve warm.