Crispy BBQ Chicken Tender Sandwiches
- 3 CHEF REDI® Tenders — cut in half
- 3 small Hawaiian type rolls
- 1/2 c. Carrots — shredded
- 1/2 c. Green Onions
- 2 tbsp. Vinaigrette
- Cook Tenders in fryer until internal temp. reaches 165°.
- Cut open three Hawaiian rolls.
- Mix shredded carrots, green onions and vinaigrette in a bowl and place on roll.
- Cool tenders and cut in half and place on top of mixture.
- Place top bun on sandwich, sprinkle parsley around plate, drizzle with vinaigrette.