Marinated Chicken Sandwich

Menu Part: 
Cuisine Type: 

Marinating adds great flavor to these chicken breasts that are grilled and served on a bun with honey mayonnaise.


2 oz. green onion, chopped
1 oz. fresh ginger, sliced
1 orange, 1⁄2-in. slices
1 tsp. garlic, chopped
1 tsp. Dijon mustard
1 tbsp. oyster sauce
1⁄2 cup olive oil
1 tsp. cracked white pepper

6 chicken breasts, boneless, approx. 6 oz. ea.
3 cups orange juice
2 tbsp. Dijon mustard
1 tbsp. green onion, chopped
1 tbsp. red bell pepper, chopped
1 tsp.  honey
1 tsp. mayonnaise
2 tbsp. roasted pecans, crushed
6 potato rolls


1. Combine marinade ingredients in a bowl; add chicken breasts and marinate refrigerated at least 6 hr.

2. For dressing: In a saucepan over medium heat, combine orange juice, mustard, onion, and pepper, and reduce 25-30 min. until mixture starts to thicken. Whisk in honey. Strain and cool.  Add pecans and mayonnaise and season to taste. Chill until needed.

3. Grill chicken just until cooked through. To assemble sandwiches, place chicken breast on roll. Arrange garnishes on a plate with sandwich. Drizzle chicken with dressing and top with watercress. Serve immediately.

Source: Recipe from Chef Philippe Striffeler

More From FoodService Director

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

FSD Resources