Recipe for July 1, 2016: Harissa Chicken Po'Boy with Kale Cabbage Slaw
Inspiration: We love a good summer BBQ, but we wanted to create a cookout-friendly dish that could be a substitute for the standard burger fare...And we think we found it with Chef Dan's Harissa Chicken Po'Boy with Kale Cabbage Salw. The flavor in the Harissa Spice makes this a perfect sandwich to have at those Fourth of July BBQs - or anytime - because it's so easy to make. Harissa, a traditional North African spice, adds some salty, spicy heat that’s counteracted by the refreshing cool of the Kale Cabbage Slaw. If you want to wow your friends and family by making them one of the best chicken sandwiches of their lives...Read on!
Pictured: We got to sample the final product after the photo shoot and we'll be honest...These chicken po'boys were pretty incredible.
Prep Time: 20 minutes
Cook Time: 10 minutes
- ¼ c. olive oil
- ¼ c. of Harissa Spice
- 2 lb. of thin chicken breasts (if breasts are thicker than ½ inch, butterfly the breasts)
- 2 c. thinly sliced kale
- 1 c. thinly sliced cabbage
- ½ red onion – thinly sliced
- ¼ c. of mayonnaise
- Pinch of cumin
- Pinch of salt
- Pinch of MAD Spice
- Juice of two limes
- Fresh ciabatta bread (or your favorite hearty roll)
Pictured: You don't have to use ciabatta rolls - go ahead and use your favorite sandwich delivery vessel.
Kale Cabbage Slaw Instructions:
- In a medium-sized mixing bowl, combine kale, cabbage, red onion, mayonnaise, lime juice, cumin, salt and MAD Spice.
- Stir until well mixed.
- Set aside.
Pictured: Close up of the Kale Cabbage Slaw.
Harissa Paste Instructions:
- A minimum of 3-4 hours before, brine chicken breasts by letting them soak in a liquid solution of 2 qt. water; ¼ c. sugar and ½ c. salt. Use hot water to dissolve the sugar and salt. Then let cool before adding chicken breasts.
- Stir together ¼ cup olive oil and ¼ cup of Harissa Spice until a paste is created.
- Coat each brined chicken breast with the Harissa paste.
- Saute chicken breasts in a pan on the stove with a light layer of olive oil; about 3 minutes per side or until internal temperature reaches 150 degrees.
Pictured: Getting a nice Harissa coating on the chicken breasts.
Po’Boy Assembly Instructions:
- Place each breasts on a fresh ciabatta bun (Toast the bun for a couple of minutes in advance to make sure it’s nice and warm!).
- Top each chicken breast with a heaping spoonful of Kale Cabbage Slaw.
Pictured: The more slaw, the better!
Pictured: Finally ready to eat this delicious Chef Dan creation.
Before we go, if you loved Dan's Harissa Chicken Po'Boy with Kale Cabbage Slaw recipe, check out some of his other tasty recipe concoctions:
Recipe for May 27, 2016: Chef Dan's Blended Burger
A grilled burger is one of the most quintessential summertime meals, so we knew we'd be asking Chef Dan Long, MAD Greens Co-Founder and Chief Culinary Innovator, to come up with an amazing burger-centric AND healthful recipe in honor of Memorial Day weekend. (Or any summer weekend, really. As if we need an excuse to eat something delicious concocted by Chef Dan!)
Pictured: These are worth the wait, we promise!
We're happy to report that Dan's latest dish is nothing short of a melty cheese-covered meat masterpiece...and a healthy one at that. Dan's blended burgers masterfully combine classic ground beef with flavorful lamb and earthy mushrooms for a lighter alternative to the traditional all-beef patty. Because mushrooms are produced using less water, this blended burger is also more sustainable and healthier than their traditional all-beef counterparts.
Pictured: Assembling the ingredients.
So, fill up that propane tank and clean off the grill because in less than an hour you'll be serving up the perfect summertime meal.
Chef Dan's Blended Burger
Prep Time: 20 minutes
Grill Time: 10 minutes
1 lb. 80% lean ground beef
½ lb. ground lamb
2 c. finely chopped Shitake Mushrooms
2 tsp. Worcestershire Sauce
1 tbs. mushroom powder*
1 Yellow Onion, thinly sliced and caramelized**
Fresh sliced gruyere cheese
½ c. Fresh Arugula
¼ c. of Garlic + Thyme Aioli
Salt and cracked pepper, to taste
4 Brioche Buns (or hamburger buns of your choice)
Pictured: Chef Dan literally cutting the cheese. Well, gruyere, actually.
*For the mushroom powder, take ¼ c. of dried mushrooms and use a spice grinder to grind them into a powder. (A mortar and pestle will work, too.)
**To caramelize the onions, add 1 tsp. of olive oil to a saute pan on low heat. Add the sliced onion and cook until they turn translucent with slightly browned edges. This should take approximately 20-30 minutes.
Aioli Ingredients + Instructions:
2 cloves of garlic
1 tsp. Dijon Mustard
2 tsp. lemon juice
1 c. vegetable oil (or substitute canola, grapeseed, olive, depending on preference.)
Pinch of salt
Using food processor, blend all of the ingredients except the oil. Then slowly add the oil in a steady stream. This should take approximately 2 minutes.
Burger Patty Instructions:
Pictured: Forming the patties.
- In a bowl, combine ground beef, lamb, chopped shitake mushrooms, mushroom powder, Worcestershire Sauce, salt and cracked pepper. Mix well and form into patties.
- Cook on grill until prepared to your liking, adding cheese if desired.
- Assemble on toasted brioche bun with Aioli, caramelized onions, arugula and other toppings as desired.
Pictured: Fresh off the grill.
Pictured: Adding the sauteed onions.
Pictured: Applying the final touch!
Before we go, if you loved Dan's easy blended burger recipe, check out some of his other tasty recipe concoctions:
And to learn more about the Blended Burger Project and the movement that strives to make burgers better by blending ground meat with chopped mushrooms to make a dish that's healthier and more sustainable, click here
About the Chef
Dan Long is Co-Founder and Chief Culinary Officer for Colorado-based MAD Greens. Dan and business partner Marley Hodgson founded Mad Greens – Eat Better in 2004. They were intent on addressing the lack of fresh, fast and healthy fare available to the average American consumer. In 2016, salad restaurants and consumer demand for them are moving into the mainstream, but back in 2004, MAD Greens was one of the pioneers of the counter-serve salad concept. Today MAD Greens operates 27 corporately-owned restaurants in Colorado, Arizona, Texas and Utah.
After a successful career as an equities trader on Wall Street, Dan attended The Institute of Culinary Education, one of the leading culinary schools in the country. He subsequently apprenticed at Veritas, one of New York’s premier 3-star restaurants and perennial Zagat favorite and was sous-chef/steward at ONE C.P.S., located in New York’s Plaza Hotel and part of the world renowned Smith & Wollensky Restaurant Group.
Dan holds a degree in History from Colorado College along with his culinary degree. In addition to his board membership with the Colorado Fruits and Vegetable Growers Association, Dan serves on the board of directors for the Colorado Business Committee for the Arts.
Through MAD Greens, Dan has brought his knowledge and love of fine food to every day eating.