Caribbean Chick’n Sandwich with Citrus Mayo
Recipe Credit: Chef Max Hardy
Coop Detroit
MorningStar Farms® Incogmeato®
Ingredients
- 2 cups Shredded cabbage mix (carrots, green cabbage, red cabbage)
- 1/3 cup Coleslaw dressing, your favorite
- ¼ cup Cilantro, stemmed, rough chopped
- 1/3 cup Mandarin orange segments
- 2/3 cup BBQ sauce, your favorite brand
- 1/3 cup Hot sauce, your favorite but not Tabasco (to thin and vinegary)
- ½ cup Mayonnaise
- 1 tsp Lemon, zest only
- 1 tsp Lime, zest only
- 1 tsp Orange, zest only
- 4 Tbsp Queso fresco, crumbled fine
- 8 MorningStar Farms® Incogmeato® Homestyle Chik’n Tenders
Directions
1. In a large mixing bowl, combine the shredded cabbage, dressing, cilantro and mandarin oranges together. Set aside
2. In a separate medium mixing bowl, add hot sauce and BBQ sauce together. Also set aside
3. In another separate medium mixing bowl, combine the mayonnaise and citrus zest. Set aside
4. Preheat oven to 400°F. Place frozen tenders on baking sheet and heat for 12-14 minutes. Turn tenders over halfway through heating time to brown evenly on both sides. For safety, product must be cooked from frozen to an internal temperature of 165°F, measured by a thermometer in two places
5. If desired, preheat a flat top or nonstick pan to medium heat, butter the buns and toast for 30 seconds until toasted and warm
6. Place the bottom toasted bun on a plate and spread 1 Tbsp of citrus mayo. Top with two hot and crispy Chick’n Tenders, then top each sandwich with ½ cup of the slaw, and drizzle each with about 1-2 Tbsp spicy BBQ sauce
7. Finish with 1 Tbsp of queso fresco sprinkled on top of each and top with the top bun
