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Cilantro Slaw Grilled Chicken Sandwich
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Cilantro Slaw Grilled Chicken Sandwich Image

Cilantro Slaw Grilled Chicken Sandwich

Serve this grilled chicken sandwich, topped with refreshing cilantro slaw and pickled onions!

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30 min
Prep Time
1 hr 40 min
Total Time
6
sandwiches

Ingredients

Pickled Onions

1/2 cup rice wine vinegar

1 tablespoon agave nectar

1 1/2 teaspoons salt

1 cup water

1 medium (1 cup) red onion, thinly sliced

Dressing

3/4 cup mayonnaise

1 tablespoon rice wine vinegar

1 teaspoon sugar

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper (cayenne)

Slaw

4 cups shredded coleslaw mix

3 tablespoons chopped fresh cilantro leaves

Chicken

2 tablespoons Land O Lakes® Butter, softened

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper (cayenne)

1/4 teaspoon salt

6 (4-ounce) boneless skinless chicken breasts

Rolls

6 soft round bakery rolls, split

How to make

  1. STEP 1

    Combine all pickled onion ingredients except onion in bowl; mix well. Add onion. Cover; let stand at room temperature 1 hour.

  2. STEP 2

    Combine dressing ingredients in bowl; mix well. Remove 1/4 cup dressing mixture; refrigerate. Add slaw ingredients to remaining dressing mixture; mix well. Cover; refrigerate until serving time.

  3. STEP 3

    Heat gas grill on medium or charcoal grill until coals are ash white.

  4. STEP 4

    Combine butter, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon ground red pepper and 1/4 teaspoon salt in bowl; mix well.

  5. STEP 5

    Rub chicken breasts with butter mixture. Place chicken onto grill; grill, turning occasionally, 18-20 minutes or until internal temperature reaches 165°F and juices run clear when pierced with fork.

  6. STEP 6

    Spread reserved dressing mixture evenly over cut sides of each roll. Layer bottom half of each roll with chicken breast and slaw mixture. Lift desired amount of pickled onions from brine mixture; place over slaw mixture. Top each with remaining half of roll.

Tip #1

- Leave remaining pickled onions in brine. Cover; store refrigerated. Pickled onions are great for sandwich toppers, tacos or burgers.

Tip #2

- Agave nectar can be found in the baking aisle near the sugars.

Nutrition (1 sandwich)

620 Calories
35 Fat (g)
110 Cholesterol (mg)
1420 Sodium (mg)
42 Carbohydrates (g)
3 Dietary Fiber
33 Protein (g)
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