Grilled Chicken with Avocado Citrus Sauce

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
36 portions

This dish is filled with flavor and is also refreshing. Featuring three different types of juices, this dish is great for a summer or spring menu item.

Ingredients

1 1/2 oz. minced garlic
3 oz. butter
1 qt. heavy cream
2 lb. avocado
2 oz. fresh lime juice
2 oz. fresh lemon juice
4 oz. orange juice
9 lb. boneless, skinless chicken breast, divided into 4-oz. portions
1 tbsp. salt
1/4 cup canola oil

Steps

For sauce

  1. Sauté garlic in butter. Stir in cream, stirring frequently over heat.
  2. Purée avocado in food processor or buffalo chopper and stir into cream.
  3. Stir in lime, lemon and orange juices and salt. Remove from heat and hold warm.

For chicken

  1. Season chicken with salt and pepper and lightly brush with oil. Grill chicken on both sides until cooked through and internal temperature is 165°F.
  2. Place cooked chicken in hotel plans. Drizzle warm sauce over chicken.
  3. Garnish with orange, lime or lemon slice.
     
Source: Tufts University

More From FoodService Director

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

FSD Resources