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    Home » Budget Meals

    Grilled Chicken Sliders with Mango Avocado Salsa and Mexican Slaw (The Kids Cook Monday)

    Jun 4, 2012 · Modified: Jun 25, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Grilled Chicken Sliders with Mango Avocado Salsa and Mexican Slaw - Andrea Meyers

    Weekly dinners at Casa Meyers can be a challenge with juggling the family schedule, and I try to keep things as easy as possible, including cleanup (my least favorite part). Some kind of Mexican food is on our menu every week, and it’s always a favorite for our boys. For our latest Mexican meal we made grilled chicken sliders flavored with chipotle powder and served the shredded meat topped with mango avocado salsa on whole wheat slider buns, and also made a slaw with chipotle vinaigrette. I played around with the salsa recipe a bit, trying it with and without jalapenos, and we decided the jalapenos made it way too hot.

    Making Mexican slaw - Andrea Meyers

    Though it sounds like a lot of food to make in a short amount of time, when everyone in the family takes on a part of the work, it comes together in about 30 minutes. The kids can help with the salsa and slaw and an adult can take over working on the chicken.

    Making mango avocado salsa - Andrea Meyers

    Make sure to visit The Kids Cook Monday for more recipes to cook with your kids.

    Recipe Notes

    I now use gluten free bread or buns for these sliders.

    How Adults Can Help the Kids

    • Demonstrate and assist with any tasks that might be new: juicing limes, cutting mango and avocado, seeding bell pepper, measuring, stirring, pouring, chopping.
    • Assign the simpler tasks, such as mixing the vinaigrette and washing and drying the vegetables, to the younger kids, and save the more challenging tasks for the older kids and adults.

    Safety Tips

    • Make sure an adult is present at all times.
    • Young children should not handle sharp knives unattended. Make sure an adult or older child or teenager works at the stove.
    Grilled Chicken Sliders with Mango Avocado Salsa and Mexican Slaw - Andrea Meyers
    Print Pin

    Grilled Chicken Sliders with Mango Avocado Salsa and Mexican Slaw

    Part of The Kids Cook Monday series.
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Keyword: avocado, cabbage, chicken, cilantro, grill, mango, peppers, salsa, sandwiches
    Servings: 6
    Calories: 576kcal

    Equipment

    • grill pan
    • medium bowl
    • large serving bowl

    Ingredients

    • 1½ pounds boneless skinless chicken thighs
    • ½ teaspoon ground black pepper
    • ¼ teaspoon chipotle powder (or chili powder)
    • ⅛ teaspoon salt
    • 8 gluten-free buns or rolls (or slider buns)

    Salsa

    • 1 mango (peeled and cut into ½-inch chunks)
    • 1 avocado (pitted, peeled, and cut into ¼-inch chunks)
    • ½ red onion (diced)
    • 2 tablespoons chopped cilantro
    • 2 limes (juiced)

    Slaw

    • 4 cups shredded cabbage
    • 1 bell pepper (seeded and diced)
    • 1 cup shredded carrots
    • ½ red onion (diced
      )

    Vinaigrette

    • 4 tablespoons olive oil
    • 3 limes (juiced)
    • 2 tablespoons apple cider vinegar
    • pinch salt
    • pinch black pepper
    • 1 teaspoon Cholula Chipotle Hot Sauce (more or less to taste)
    US Customary - Metric

    Preparation

    Chicken

    • 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.

    Mango Salsa

    • In a medium bowl, stir together the mango chunks, avocado chunks, diced red onion, and cilantro. Seed the grilled jalapeño, then mince the skin and toss with the other salsa ingredients. Sprinkle the juice of the limes over the salsa and toss.

    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.
    • Mound the chicken on each of the slider bun bottoms, add some salsa, then the bun tops. Serve with the slaw on the side.

    Nutrition

    Calories: 576kcal | Carbohydrates: 68g | Protein: 27g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 108mg | Sodium: 716mg | Potassium: 771mg | Fiber: 9g | Sugar: 13g | Vitamin A: 4742IU | Vitamin C: 77mg | Calcium: 90mg | Iron: 2mg
    Tried this recipe?Share in the comments!

    More Kids Cook Monday Recipes

    Huevos Rancheros - Andrea Meyers
    Huevos Rancheros (Ranchero Sauce - The Kids Cook Monday)
    Pasta Pie - Andrea Meyers
    Pasta Pie (The Kids Cook Monday)
    Salsa Fresca - Andrea Meyers
    Salsa Fresca (The Kids Cook Monday)

    For the complete list of The Kids Cook Monday recipes, visit my Cooking with Kids page.

    More Grilled Chicken Recipes From Other Blogs

    • Pinch My Salt – Grilled Chicken Under a Brick
    • Panini Happy – Garlic Chicken Panini
    • Jeanette’s Healthy Living - Easy Grilled Thai Coconut Curry Chicken with Peanut Sauce Recipe
    • Closet Cooking – Grilled Tandoori Chicken
    « Maple Mustard Grilled Pork Chops
    Build a Trellis for Beans and Peas (Weekend Gardening) »

    Reader Interactions

    Comments

    1. Karen Martinez says

      June 04, 2012 at 9:58 pm

      Thank you so much for this post. My daughter walked up to the computer as I was reading this and asked if she could help me make the salad. Next thing you know I had both my 5 and 2 yr old washing veggies and tearing up lettuce for our slaw. They had fun prepping and then mixing after I was done chopping all the veggies. And they didn't forget about the bread. The oldest made herself an actual sandwich out of the salad. The baby ate them separately and couldn't get enough. What a fun night. Thank you!!!

      • Andrea says

        June 05, 2012 at 11:10 am

        That's wonderful, Karen! I'm so glad you had fun cooking with your children.

    2. Jenny @ BAKE says

      June 12, 2012 at 4:41 am

      It's great to see kids with such a healthy varied diet! I wish my Mom had made food like this for me when I was younger

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