4 pieces ROSIE® Organic Thin Sliced Boneless Skinless Chicken Breast
1 large egg yolk
1/2 small lemon, juiced
2 cloves garlic, minced
1 tsp. Dijon mustard
1 tsp. cold water
3/4 cup olive oil 1 tbsp. and more for brushing grates
1 tbsp. Sonoma Spice Queen Ancho Chili Powder
2 tbsp. minced fresh mint
2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
fennel bulb, thinly sliced
1 cup arugula microgreens
ciabatta buns, toasted


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.
3 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.


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