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Grilled Margarita Chicken Sliders with Mango Salsa
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4 (4- to 5-ounce) boneless skinless chicken breasts

1 cup non-alcoholic Margarita mix

1 tablespoon finely chopped fresh cilantro

1/4 teaspoon salt


1 medium (1 cup) mango, peeled, chopped

1/4 cup finely chopped red bell pepper

2 tablespoons finely chopped fresh cilantro

1 tablespoon orange marmalade

1 to 2 teaspoons finely chopped jalapeño peppers


4 (3/4-ounce) slices Land O Lakes® Deli American, cut into quarters

8 slider buns, sliced

How to make

  1. STEP 1

    Cut each chicken breast in half; place into large resealable plastic food bag. Flatten each to about 1/2-inch thickness; add Margarita mix and cilantro to bag. Tightly seal bag. Turn bag several times to coat chicken well. Place into 13x9-inch pan. Refrigerate, turning occasionally, refrigerate at least 30 minutes.

  2. STEP 2

    Combine all salsa ingredients in bowl until well mixed. Refrigerate until serving time.

  3. STEP 3

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

  4. STEP 4

    Remove chicken from bag; discard marinade mixture.

  5. STEP 5

    Sprinkle chicken with salt; place onto grill. Grill, turning once, 10-12 minutes or until internal temperature reaches at least 165°F and juices run clear when pierced with a fork. Top each chicken piece with 2 quarters cheese during last minute of cooking.

  6. STEP 6

    Place chicken pieces onto bottom half of buns. Top each with salsa mixture and top half of bun.

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