Recipe by Chef Jonathan Bardzik
Sweet sunflower, bright radish and earthy broccoli and red cabbage deliver a microgreen slaw to top this light, fresh, summery tasting chicken sandwich. Grill extra chicken use extra dressing to make sandwiches for lunch the next day.
2 cloves garlic, minced
1/3 cup white wine vinegar
1 tsp sugar or 1 tbs honey
2/3 cup olive oil – the good stuff!
1 ½ cups sunflower, radish and broccoli microgreen salad blend
½ cup red cabbage microgreens
4 boneless, skinless chicken thighs
4 sandwich rolls like Ciabatta or Kaiser
¼-1/2 cup mayonnaise
1) Make vinaigrette for slaw: sprinkle minced garlic with coarse salt and mash into a paste using the flat side of a chefs knife. Combine in a medium bowl with vinegar, sugar or honey and season with black pepper. Whisk and let sit for 15-20 minutes while flavors combine. When ready to dress slaw, drizzle in oil, while whisking, to form a creamy emulsion.
2) Grill or sauté chicken: 20 minutes before cooking, pat dry and season both sides with salt and pepper. Let sit at room temperature. Cook through to 165° F on stove top or over grill.
3) Toss greens with 1/3 cup vinaigrette. Add more to taste.
4) Assemble sandwiches: Spread half of each roll with 1-2 tbs mayonnaise. Top with ½ cup microgreen slaw and 1 chicken thigh. Add bun top and serve.
TIP: Microgreens and salad blend are delicate. Dress lightly right before serving so they don’t wilt too much. If you grill extra chicken to have another sandwich later, dress extra greens right before serving.