Serving size : 3 to 4
3 chicken breasts
200 ml of Firebarns X Admiral sauce
a drizzle of olive oil
juice of half a lime
6 slices of cooked bacon
3 slices of Monterey Jack Habanero cheese
10 slices of fried pickles
10 slices pickled hot peppers
-1/2 cup arugula
-1/2 cup flour
-1/2 cup bread crumbs
In an aluminum dish, place the chicken breasts and pour 100 ml of admiral sauce. Place on BBQ at 450F for 10 to 15 minutes until chicken is cooked. Remove from BBQ and let cool. Shred the chicken, add the remaining sauce, mix well and return to the BBQ for 5 to 10 minutes.
Place the pickle slices on a paper towel. In 3 separate bowls put the flour, beaten egg and breadcrumbs. Dip each slice individually in the flour, then the egg and finally the breadcrumbs. Fry in oil at 375F for about 5 minutes or until breading is crisp. Remove and set aside.
In a bowl, add the avocados, olive oil and lime juice. Mix well and mash the avocados with a fork.
Spread the avocado puree on the buns, add arugula, a slice of Monterey Jack cheese, shredded chicken, bacon, 3 or 4 fried pickles and pickled jalapenos.