June 18, 2014

Recipe of The Week

Chili And Honey Mustard Chicken Sandwich

(click for larger version)
Ingredients (serves4)

1 rotisserie chicken

1 green apple (sliced)

10 oz baby spinach

8 pieces of toasted wheat bread

2 tbsp Dijon mustard

½ c honey

1 tsp chipotle paste

Coleslaw Ingredients

2 carrots (peeled and shredded)

½ head of white cabbage (shredded)

½ small red onion (sliced thin)

2 tbsp mayonnaise

2 tbsp granulated sugar

juice from 1 lime

2 tbsp rice vinegar

2 tbsp cilantro (chopped)

Cucumber Salad Ingredients

1 English cucumber

2 tbsp dill (chopped)

juice of 2 limes

2 tbsp rice vinegar

¼ c sugar

1 tbsp lemon zest

salt and pepper to taste


For the two side salads, simply mix together all of the listed ingredients for each. Allow them to sit and marinate in the refrigerator for at least an hour before serving.

Pull the meat from the rotisserie chicken and place it in a bowl. Whisk together the mustard, honey, and chipotle paste. Mix the pulled chicken with the honey mustard sauce.

Place some spinach on the toasted bread followed by the sliced apples and the chicken.

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2107 Capeletti Front Tile
Gurney's Inn