Grilled Chicken Po’ Boy with Spicy Mustard Sauce

Po Boy Chicken Marinade

• 1/4 cup orange juice fresh
• 2 tsp orange zest
• 1 tsp ground ginger
• 1/4 cup white balsamic vinegar
• 2 tbsp spicy pepper medley seasoning
• 1 tsp thyme leaves
• 1/2 cup canola oil

Grilled Chicken Po Boy Sandwich

• 2 lb chicken tenders
• 8 French sandwich buns 6″, sliced lengthwise (or gluten-free bread if desired)
• 8 romaine lettuce leaves
• 16 slices tomato
• 3 tbsp green onions sliced

Spicy Avocado Mustard Sauce

• 2 tsp grainy mustard
• 1 cup prepared guacamole
• 2 tsp orange juice fresh
• 1 tsp orange zest
• 2 tbsp spicy pepper medley seasoning
• 1/2 tsp crushed red pepper

• Make the chicken marinade: whisk together orange juice, orange zest, ground ginger, white balsamic vinegar, spicy pepper medley seasoning, thyme and canola oil until combined. Reserve 1/4 cup (50 mL) of the marinade to brush on the chicken while grilling.
• Place chicken tenders in a large resealable bag or shallow dish and pour the remaining marinade over them. Turn to coat, then refrigerate for at least 30 minutes; longer marinating time intensifies the flavor.
• While the chicken marinates, make the spicy avocado-mustard sauce: in a bowl combine grainy mustard, prepared guacamole, orange juice, orange zest, spicy pepper medley seasoning and crushed red pepper. Stir until smooth, cover and refrigerate until ready to use.
• When ready to cook, remove the chicken from the marinade and discard any leftover marinade. Grill the chicken over medium-high heat for 4 to 5 minutes, or until cooked through, brushing with the reserved marinade during the last few minutes of grilling.
• To assemble, spread the avocado-mustard sauce on the split French buns. Layer each with romaine lettuce, tomato slices and grilled chicken. Finish with sliced green onions and serve immediately.