CHIMICHURRI CHICKEN ROLLS WITH GRILLED PINEAPPLE AND AVOCADO SALSA

IMG 0642 site
4-6 Portions
1h Brining
30 min Prepping
25 min Cooking
Recipe Easy

Ingredients

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  • Brioche, buttery and grilled hot dog buns

Herbed mayonnaise

  • 1/2 cup (125 ml) of mayonnaise
  • 1 small clove of garlic, finely chopped
  • 2 tbsp. (30 ml) of parsley, chopped
  • 2 tbsp. (30 ml) of chive, snipped
  • 2 tbsp. (30 ml) of basil, snipped
  • 3 tbsp. (45 ml) of coriander, snipped
  • Zest and juice of 1 lime
  • Salt and pepper

Grilled pineapple and avocado salsa

  • 3 tbsp. (45 ml) of olive oil
  • 4 slices of pineapple
  • 1 avocado, diced
  • 3 green onions, chopped
  • Zest and juice of 1 lime
  • 1/4 cup (60 ml) of coriander leaves
  • Salt and pepper

Toppings

  • Microgreens

Directions

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  1. For herbed mayonnaise, mix all ingredients and season.
  2. For salsa, grill the pineapples until well marked, remove from heat and dice. Transfer to a bowl, mix with remaining ingredients and season.
  3. Grill breasts on barbecue and continue cooking over indirect heat until internal temperature reaches 74°C (165°F). Remove from heat and let stand 5 minutes before slicing.
  4. Spread herbed mayonnaise on buns and top with grilled chicken, pineapple avocado salsa and greens.