Ultimate Grilled Chicken Burger Sandwich
with Mango Salad
Bring on the long weekend with a show-stopping, mouth-watering brie-topped chicken burger. And don't overlook the juicy mango salad. It's bound to become a part of your summer repertoire!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Arugula and Spinach Mix
(Contains Egg, Sulphites, Mustard)
Red Wine Vinegar
Whole Grain Mustard
Not included in your delivery
Salt and Pepper*
Before starting, wash and dry all produce. While you prep, preheat grill to 500°F over medium-high heat. Peel, then cut four sections off mango, avoiding the pit. Peel, then cut onion into ½-inch rounds (keeping rings together). Cut brie into ¼-inch slices. Halve buns. Whisk together vinegar, half the mustard, ½ tsp sugar and 2 tbsp oil (dbl both for 4ppl) in a large bowl. Season with salt and pepper. Set aside. Stir together mayo and remaining mustard in a small bowl. Set aside.
Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving ½-inch intact on the other end/side. Open up chicken like a book. Drizzle over 1 tbsp oil (dbl for 4ppl) and season with salt and pepper. Set aside.
Lightly oil grill grates. Add mango pieces to grill and cook, flipping once, until grill marks form, 2-3 min per side. Remove to a plate to cool.
Add onions and chicken to grill. Reduce heat to medium, close lid and grill until onions are tender and chicken is cooked through, flipping once, 5-7 min per side.** When chicken is almost done, top with brie slices. Add bun halves to grill, cut side-down. Close lid and grill until cheese and buns are warmed through, 2-3 min.
Thinly slice mango. Add mango and arugula-spinach mix to large bowl with dressing. Toss to combine.
Separate onion rings. Spread mayo mixture over bun halves. Top bottom buns with brie-topped chicken and onions, then finish with top buns. Divide burgers and salad between plates.