Farm Stand Grilled Focaccia
Total Time 20 min.
Preparation 10 min.
Cook 10 min.
Bring a fresh farm-stand appeal to life on your dinner table with an all-natural, fire-grilled chicken breast tenderloin served on herbed focaccia bread topped with creamy basil aioli, fresh grilled asparagus, organic baby spinach and strips of roasted red peppers. Serve with baked chips or seasonal fresh fruit.
6-8 NatureRaised Farms® Chicken Breast Tenderloins
1 herbed focaccia bread, cut into quarters, split in half, toasted
½ cup spinach, fresh, organic, stemmed, chopped
12 spears, asparagus, fresh, grilled
¼ cup roasted red bell pepper strips, canned, drained
Creamy Basil Aioli
¾ cup mayonnaise
1½ Tablespoons basil leaves, fresh
2 cloves garlic, roasted
½ teaspoon lemon juice
Kosher salt & black pepper, to taste
- Preheat open-flame grill to medium heat.
- Grill chicken tenders for 4 to 5 minutes on each side or until chicken reaches internal temperature of 165°F.
- Combine mayonnaise, basil, garlic, lemon juice, salt and pepper in a food processor bowl and pulse until smooth; set aside.
- Place top and bottom focaccia on clean work surface. Evenly divide aioli on each half. On bottom half, layer ingredients in the following order: 2 Tablespoons spinach, 3 asparagus spears, 1-2 chicken tenders and 1 Tablespoon of red bell pepper. Close sandwich with top bun. Serve with baked chips or seasonal fresh fruit.