Chicken Rolls With Red Pepper Mayo & Orange Drizzle

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This recipe came from our local newspaper quite some time ago. The red pepper mayo is what makes this so special.

Ingredients Nutrition

Directions

  1. In large saucepan, place wine, water, lemon grass, garlic, peppercorns, salt, onion and ginger.
  2. Bring to a boil, then lower heat.
  3. Add chicken, cover and poach about 25 minutes.
  4. Remove chicken to a plate and cool; discard liquid.
  5. Shred chicken into large bowl and mix with red pepper mayo. (See Recipe Below) Refrigerate until chilled.
  6. Pour orange juice into saute pan and boil over medium heat to reduce to syrupy consistency, about 20 minutes.
  7. Toast deli rolls and place lettuce leaves on each.
  8. Divide chicken mixture evenly among 6 rolls and sprinkle fennel shreds over each.
  9. Drizzle orange syrup over top.
  10. Place a chicken roll on each of six plates and garnish with orange slice and fennel frond.
  11. To make Red Pepper Mayo: In food processor, place 2/3 cup bottled roasted red pepper, chopped, and 1 garlic clove. Process to form a paste. Add 1 cup mayonnaise, 1/2 teaspoon orange zest and 1/4 teaspoon hot sauce. Pulse to blend.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a