Makes 4 servings
2 cups chicken breast, diced in 1-inch pieces
1 bunch green onions, white and hint of green parts
1 medium Spanish onion, ¼-inch dice
5 cloves garlic, minced
2 tablespoons Dijon mustard
¾ cup ketchup
1 ½ tablespoons brown sugar
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
4 sliced organic tomatoes
4 potato or soft rolls
½ cup chicken broth or water
Sweet Bread & Butter Pickles
In a large stainless steel sauté pan heat 2 tablespoons grapeseed oil and add the diced chicken. Cook on high heat until almost done and a bit crispy. Remove from skillet and clean out excess fat with paper towel.
Add the Spanish onions and place over medium heat and sweat for 4 minutes then add the garlic, cover and sweat for another minute. Add the ketchup, Dijon mustard, brown sugar, chicken broth, balsamic, cayenne and let cook for additional 2 minutes.
Add the scallions and chicken and simmer for 5 minutes. Serve on toasted roll with 2 slices of tomatoes, the Sloppy Joe mixture then a big hand full of Jicama, Napa Cabbage and Apple Slaw. Serve with dill and sweet bread & butter pickles.