Grilled Chicken Po Boy Sandwich with Spicy Mustard Sauce – 80 Twenty Nutrition

Grilled Chicken Po Boy Sandwich with Spicy Mustard Sauce

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If you’ve ever been to New Orleans, you know all about po boy sandwiches. This chicken po boy is a much healthier version that’s packed with protein and bold taste.

Heat + Tang + Smoke = big, crave-worthy flavour. This version of the traditionally fried meat or seafood dish is grilled instead. A mouth-watering sandwich served on a sub roll and topped with creamy, spiced mustard sauce – this is the only grilled chicken you’ll ever want.

If you’d like to make this gluten-free, use gluten-free bread.

Grilled Chicken Po Boy Sandwich with Spicy Mustard Sauce

Heat + Tang + Smoke = big, crave-worthy flavour. Our version of this traditionally fried meat or seafood dish is all grilled up. A mouth-watering sandwich served on a sub roll and topped with creamy, spiced mustard sauce - this is the only grilled chicken you’ll ever want.
Servings 8 servings
Calories 530 kcal
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes

Ingredients
  

Po Boy Chicken Marinade

  • 1/4 cup orange juice fresh
  • 2 tsp orange zest
  • 1 tsp Club House Ground Ginger
  • 1/4 cup white balsamic vinegar
  • 2 tbsp Club House La Grille Spicy Pepper Medley Seasoning
  • 1 tsp McCormick Gourmet 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 if desired)
  • 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 orange juice fresh
  • 1 tsp orange zest
  • 2 tbsp Club House La Grille Spicy Pepper Medley Seasoning
  • 1/2 tsp Club House Crushed Red Pepper

Instructions
 

  • For the chicken, whisk together all marinade ingredients in a bowl until well blended. Reserve ¼ cup (50 mL) marinade for brushing chicken during grilling. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavour.
  • Meanwhile, for the avocado mustard sauce, combine mustard, guacamole, orange juice and orange zest, seasoning and red pepper. Mix until well blended. Cover. Refrigerate until ready to serve.
  • Remove chicken from marinade. Discard any remaining marinade.
  • Grill chicken over medium-high heat 4 to 5 minutes or until chicken is cooked through, brushing with reserved marinade during the last few minutes of cooking. Spread French bread with avocado mustard sauce. Top with lettuce, tomato and chicken. Sprinkle with green onions.

Notes

Recipe credit: McCormick Canada

Nutrition

Calories: 530kcalCarbohydrates: 42gProtein: 34gFat: 25gSaturated Fat: 3.5gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gCholesterol: 65mgSodium: 1270mgPotassium: 306mgFiber: 6gSugar: 7gVitamin A: 1150IUVitamin C: 49.5mgCalcium: 80mgIron: 1.4mg
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