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. The McCormick Canada 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.
If you’d like to make this gluten-free, use gluten-free bread.
Grilled Chicken Po Boy Sandwich with Spicy Mustard Sauce
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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 | Prep Time |
| 8 servings | 15 minutes |
| Cook Time | Passive Time |
| 12 minutes | 30 minutes |
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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
Servings: servings
Units:
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.
Recipe Notes
Recipe credit: McCormick Canada
Nutrition Facts
Grilled Chicken Po Boy Sandwich with Spicy Mustard Sauce
Amount Per Serving
Calories 530
Calories from Fat 225
% Daily Value*
Total Fat 25g
38%
Saturated Fat 3.5g
18%
Polyunsaturated Fat 7g
Monounsaturated Fat 13g
Cholesterol 65mg
22%
Sodium 1270mg
53%
Potassium 306mg
9%
Total Carbohydrates 42g
14%
Dietary Fiber 6g
24%
Sugars 7g
Protein 34g
68%
Vitamin A
23%
Vitamin C
60%
Calcium
8%
Iron
8%
* Percent Daily Values are based on a 2000 calorie diet.
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