CALIFORNIA AVOCADO CHICKEN SLIDER
Categories
- Appetizers & Snacks,
- Sandwiches, Burgers & Wraps
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Author: Ashwani Dhawan, Slider Bar Café (Palo Alto, CA)
Recipe Provided By the California Avocado Commission, for foodservice use
Ingredients
-
0.000
Chicken Patties (recipe follows)
-
0.000
Chipotle Aioli (recipe follows)
-
20.000
20
9 grain slider buns
-
0.000
lettuce leaves, as needed
-
20.000
20
tomato slices
-
4.000
4
Fresh California Avocados, sliced thin
-
0.000
Chicken Patties (Yield: 3 lbs 3 oz.)
-
3.000
3
lbs.
chicken thigh meat
-
2.000
2
Tbsp.
garlic, chopped
-
2.000
2
Tbsp.
Indian masala spice
-
2.000
2
Tbsp.
Italian parsley, chopped
-
2.000
2
Tbsp.
chili powder
-
2.000
2
Tbsp.
salt
-
0.000
Chipotle Aioli (Yield: 1 cup)
-
1.000
1
cup
mayonnaise
-
1.000
1
Tbsp.
canned chipotle peppers, pureed
-
1.000
1
Tbsp.
cilantro, chopped
-
0.000
salt and pepper to taste
Instructions
Chicken Patties:
- Combine all patty ingredients in a food processor and pulse until well blended. Portion out into 20 – 2.5 oz. patties. Cook patties on a preheated grill until cooked through completely.
Chipotle Aioli:
- Blend all ingredients in a food processor. Set aside.
To Assemble:
- Spread 1 scant tablespoon of Chipotle Aioli on the bottom of each 9 grain bun. Place cooked chicken patty, lettuce leaf, and tomato slice on the bottom bun. Top with about 3 slices of the avocado, then cover with bun top. Serve.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
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