Grilled Chicken Sliders with Mango Avocado Salsa and Mexican Slaw
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
Part of The Kids Cook Monday series.
  • 1-1/2 pounds boneless skinless chicken thighs
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon chipotle powder (or chili powder)
  • 1/8 teaspoon salt
  • 8 whole wheat slider buns
  • 1 mango, peeled and cut into 1/2-inch chunks
  • 1 avocado, pitted, peeled, and cut into 1/4-inch chunks
  • 1/2 red onion, diced
  • 2 tablespoons chopped cilantro
  • juice of 2 limes
  • SLAW
  • 4 cups shredded cabbage
  • 1 bell pepper, seeded and diced
  • 1 cup shredded carrots
  • 1/2 red onion, diced
  • 4 tablespoons olive oil
  • juice of 3 limes
  • 2 tablespoons apple cider vinegar
  • pinch of salt
  • pinch of black pepper
  • 1 teaspoon Cholula Chipotle Hot Sauce (more or less to taste)
  1. Stir the ground pepper, chipotle powder, and salt in a small bowl, then rub it all over each chicken thigh. Heat a grill pan over medium-high heat, then coat with cooking spray. Grill the chicken thighs until done, about 5 minutes on each side. Remove from the pan and allow to cool for about 2 minutes, then shred the meat.
  2. In a medium bowl, stir together the mango chunks, avocado chunks, diced red onion, and cilantro. Seed the grilled jalapeƱo, then mince the skin and toss with the other salsa ingredients. Sprinkle the juice of the limes over the salsa and toss.
  3. SLAW: Whisk together the olive oil, apple cider vinegar, lime juice, hot sauce, and salt. In a serving bowl, toss the vinaigrette with the cabbage, bell pepper, carrots, and red onion.
  4. Mound the chicken on each of the slider bun bottoms, add some salsa, then the bun tops. Serve with the slaw on the side.
More Information

grill pan
medium bowl
large serving bowl
Recipe by Andrea Meyers at