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Cilantro Slaw Grilled Chicken Sandwich
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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


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)


4 cups shredded coleslaw mix

3 tablespoons chopped fresh cilantro leaves


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


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.

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