Grilled Chicken Sliders with Mango Avocado Salsa and Mexican Slaw
Part of The Kids Cook Monday series.
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
Instructions
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