Spicy Mustard Grilled Chicken Po’ Boy Sandwich Recipe

Po Boy Chicken Marinade

• 1/4 cup fresh orange juice
• 2 tsp orange zest
• 1 tsp ground ginger
• 1/4 cup white balsamic vinegar
• 2 tbsp spicy pepper medley seasoning
• 1 tsp thyme leaves
• 1/2 cup canola oil

Grilled Chicken Po Boy Sandwich

• 2 lb chicken tenders
• 8 French sandwich buns 6″, sliced lengthwise (or gluten-free bread)
• 8 romaine lettuce leaves
• 16 slices tomato
• 3 tbsp green onions sliced

Spicy Avocado Mustard Sauce

• 2 tsp grainy mustard
• 1 cup prepared guacamole
• 2 tsp fresh orange juice
• 1 tsp orange zest
• 2 tbsp spicy pepper medley seasoning
• 1/2 tsp crushed red pepper

• Make the marinade: whisk together orange juice, orange zest, ground ginger, white balsamic vinegar, spicy pepper seasoning, thyme and canola oil until combined. Reserve 1/4 cup (50 mL) of the marinade to brush on the chicken while grilling.
• Marinate the chicken: place chicken tenders in a large resealable bag or glass dish. Pour the remaining marinade over the chicken, turning to coat. Refrigerate for at least 30 minutes, or longer for more flavor.
• Prepare the sauce: in a bowl combine grainy mustard, prepared guacamole, orange juice, orange zest, spicy pepper seasoning and crushed red pepper. Stir until smooth. Cover and refrigerate until ready to assemble the sandwiches.
• Grill the chicken: remove chicken from the marinade and discard any leftover marinade. Grill over medium-high heat 4 to 5 minutes, or until cooked through, brushing with the reserved marinade during the last few minutes.
• Assemble the sandwiches: spread avocado mustard sauce on the French rolls, add romaine, tomato slices and grilled chicken. Sprinkle with sliced green onions and serve immediately.