Made With
“Big Marty’s”Ingredients
2 Medium Chicken Breasts, cooked & shredded
1 Cup Mixed Cabbage, shredded
1 Large Carrot, grated
2 Tablespoons Sliced Almonds
1 Tablespoon Sesame Seeds
1 Cup Canned Pineapple Chunks
3 Green Onions, sliced
2 Martin’s Big Marty’s Rolls
Creamy Pineapple Vinaigrette:
3 Tablespoons Greek Yogurt
4 Teaspoons Rice Vinegar
2 Teaspoons Honey
4 Teaspoons Pineapple Juice
2 Teaspoons Soy Sauce
2 Teaspoons Olive Oil
Salt & Pepper
Serves: 4
Directions
Step 1
Preheat oven to 425°F. Spread sesame seeds and almonds on a rimmed baking sheet. Bake for about 5 minutes or until toasted. Set aside to cool.
Step 2
In a large bowl, combine shredded chicken, shredded cabbage, grated carrots, pineapple chunks, green onion.
Step 3
Prepare dressing: whisk together yogurt, vinegar, honey, pineapple juice, soy sauce, olive oil, salt and pepper until well blended.
Step 4
Pour the dressing over the cabbage and chicken mixture; toss to coat. Add more yogurt or mayonnaise, as needed, to achieve proper consistency.
Step 5
Mix in toasted almonds and sesame seeds.
Step 6
Top the chicken salad mixture onto Martin’s Big Marty’s Rolls. Cut sandwiches into quarters, placing a toothpick into each to hold it together. Serve.
