California Avocado Chicken Slider
|Chicken Patties (recipe follows)|
|Chipotle Aioli (recipe follows)|
|20||9 grain slider buns|
|As needed||lettuce leaves|
|4||Fresh California Avocados, sliced thin|
|Chicken Patties (Yield: 3 lbs 3 oz.)|
|3||lb.||chicken thigh meat|
|2||Tbsp.||Indian masala spice|
|2||Tbsp.||Italian parsley, chopped|
|Chipotle Aioli (Yield: 1 cup)|
|1||Tbsp.||canned chipotle peppers, pureed|
|As needed||Salt and pepper to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Combine all patty ingredients in a food processor and pulse until well blended. Portion out into 20 – 2.5 oz. patties. Cook patties on a preheated grill until cooked through completely.
- Blend all ingredients in a food processor. Set aside.
- Spread 1 scant tablespoon of Chipotle Aioli on the bottom of each 9 grain bun. Place cooked chicken patty, lettuce leaf, and tomato slice on the bottom bun. Top with about 3 slices of the avocado, then cover with bun top. Serve.