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.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Red Onion
1 unit(s)
Mango
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
113 g
Arugula and Spinach Mix
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
125 g
Brie Cheese
(Contains Milk)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
Not included in your delivery
½ tsp
Sugar*
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
