Grilled Chicken Po Boy Sandwich with Spicy Mustard Sauce

Ingredients

Marinade:
• 1/4 cup (50 mL) fresh orange juice
• 2 tsp (10 mL) orange zest
• 1 tsp (5 mL) Club House Ground Ginger
• 1/4 cup (50 mL) white balsamic vinegar
• 2 tbsp (30 mL) Club House La Grille Spicy Pepper Medley Seasoning
• 1 tsp (5 mL) McCormick Gourmet Thyme Leaves
• 1/2 cup (125 mL) canola oil
Sandwich:
• 2 lbs (1 kg) chicken tenders
• 8 6-inch (15 cm) French sandwich buns, sliced lengthwise
• 8 romaine lettuce leaves
• 16 slices tomato
• 3 tbsp (45 mL) sliced green onions
Sauce:
• 2 tsp (10 mL) grainy mustard
• 1 cup (250 mL) prepared guacamole
• 2 tsp (10 mL) fresh orange juice
• 1 tsp (5 mL) orange zest
• 2 tbsp (30 mL) Club House La Grille Spicy Pepper Medley Seasoning
• 1/2 tsp (2 mL) Club House Crushed Red Pepper

Instructions

1. For the chicken, whisk together all marinade ingredients in a bowl until well blended. Reserve 1/4 cup (50 mL) marinade for brushing on chicken during grilling. Place chicken in a large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavour.
2. Meanwhile, for the avocado mustard sauce, combine mustard, guacamole, orange juice, orange zest, pepper medley and red pepper. Mix until well blended. Cover. Refrigerate until ready to serve.
3. Remove chicken from marinade. Discard any remaining marinade.
4. Grill chicken over medium-high heat for 4 to 5 minutes, or until chicken is cooked through, brushing with reserved marinade during the last few minutes of cooking. Spread French bread with avocado mustard sauce. Top with lettuce, tomato and chicken. Sprinkle with green onions.

Notes