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Chicken Cutlets (6)
in half widthwise, and place them in a baking dish.
Sweet Chili Ranch Dressing (2 cups)
over the chicken. Toss to evenly coat with the dressing. Cover the baking dish with plastic wrap and place in the refrigerator to marinate for 2 hours or up to overnight.
Remove chicken from the refrigerator and let sit at room temperature for 15 minutes.
As the grill heats up, peel and cut the
into 1/4-inch slices. Thinly slice the
Red Onion (1/2)
and cut the
Fresh Cilantro (1/2 bunch)
into 2" pieces. Set aside.
Add the marinated chicken cutlets to the grill and cook for 3 minutes. Flip and cook on the other side for another 3-4 minutes, or until cooked through. Remove to a platter and set aside.
Spread the mango slices in an even layer on the preheated grill. Let the fruit char slightly, then flip and let char on the other side, about 3-4 minutes total. Remove grilled mango to a plate and set aside.
To build the sliders, cut the chicken to fit the roll and place on the bottom half of the
Hawaiian Rolls (12)
. Top with 2 grilled mango slices and a few slices of red onion, some cilantro and a piece of
Bibb Lettuce (1 head)
Repeat with remaining ingredients to make 12 sliders. Secure with a toothpick or skewer.
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