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|1||Make mayonnaise. Place egg yolk, lemon juice, mustard, garlic and water in a small food processor or blender and puree, scraping down the sides as needed until smooth, about 30 seconds. With the motor running, slowly drizzle in 3/4 cup olive oil until fully combined and mayonnaise is thick, about 1 minute. Set aside for topping sandwiches.|
|2||For chicken, heat grill to medium heat and brush grates with oil. Add 1 tbsp. olive oil, ancho, mint, salt and pepper in small bowl and mix together to form a paste. Brush paste over chicken breasts to coat. Grill chicken until golden-brown and cooked through to an internal temperature of 170°F, about 4-5 minutes per side.|
Serve grilled chicken on ciabatta with mayonnaise, fennel and microgreens.
TIP: Turn into a fresh salad by increasing fennel to 2 bulbs, substituting arugula microgreens for 5 cups baby arugula and tearing the toasted ciabatta buns into large croutons. Add your favorite seasonal vegetables, like radishes, carrots, snap peas or asparagus, for a twist. Slice chicken and serve over salad with mayonnaise mixture.