Bakery | Boulangerie | ACE Bakery | ACE Café and Bread Store

Dijon Grilled Chicken with Fennel and Apple Slaw

Prep time: 20 mins

Cook time: 15 mins

Total Time: 35 mins

Serves: 2


  • 2 ACE® Ciabatta Piccola Rolls
  • 2 small chicken breasts, boneless and skinless
  • 2 Dijon Mustard
  • 1 lemon, zested and juiced
  • 2 Olive Oil, plus more for marinating and grilling chicken
  • Salt and Pepper
  • ¼ Cup Savoy Cabbage, thinly sliced (or prepared shredded cabbage)
  • ¼ bulb Fennel, core removed and thinly sliced
  • ¼ large Green Apple, julienned (small matchstick)
  • 1 stalk Celery, washed and thinly sliced on the bias
  • 1 Flat Leaf Parsley, washed, dried and chopped
  • 4 Mayonnaise


  • Coat chicken breasts evenly with Dijon mustard, drizzle of olive oil, ½ lemon zest, and salt and pepper to taste. Marinate 1 hour or in the fridge
  • Grill Chicken on a pre-heated grill pan or BBQ, turning a quarter turn to create nicely charred grill Cook approximately 4-5 minutes per side until internal temperature reaches 155F.
  • In a pre-heated 400F oven or toaster oven, bake thawed Ciabatta Piccola Rolls for 2-4 minutes, until lightly golden, crust has crisped and roll is warmed through. Rest for 10 minutes before slicing in half length-wise.
  • For the slaw, toss together the cut cabbage, fennel, apple, celery, and parsley in a small bowl, with 2 Tbsp. Olive oil, juice and remaining zest of the lemon and salt and pepper to Drain of any liquid before serving.
  • To assemble the sandwich, spread mayonnaise on both cut sides of the Ciabatta On the heel of the roll, arrange the slices of grilled chicken, followed by the slaw, then the crown of the roll. Enjoy!