Ginger Chicken Sandwich

Ginger Chicken Sandwich

Yield: 4 servings.

12 oz. Tyson® 1/2" Diced White Fryer Meat, Fully Cooked, Unbreaded
1/2 cup cream cheese, soft
1/4 cup mango chutney, commercially prepared
2 Tbsp. ginger, crystallized, minced
2 Tbsp. onions, fresh, minced
8 slices cinnamon raisin bread
4 curly endive leaves, fresh
12 mango slices, small, fresh
4 mint sprigs, fresh

Cover chicken tightly and slack in cooler between 32°F and 36°F prior to use.

Combine cream cheese, mango chutney, crystallized ginger and onions in bowl and mix thoroughly. Add chicken and toss well. Cover and chill below 40°F to hold.

To assemble single serving: Place 2 slices of bread on flat work surface. Top 1 slice with 1 endive leaf and rounded 1/2 cup chicken mixture. Close sandwich with second slice of bread and cut in half diagonally. Arrange on plate. Garnish plate with 3 mango slices and 1 mint sprig. Serve with fried plantain chips.

Nutrition facts per serving: 590 calories; 14 g total fat; 85 mg cholesterol; 830 mg sodium; 82 g total carbohydrate; 40 g protein.