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Categories:
rice wine vinegar nectar salt water red onion mayonnaise garlic chili powder ground cumin ground red pepper shredded coleslaw mix cilantro chili powder ground cumin ground red pepper chicken breasts O LakesGarlic bakery rolls
Viewed: 51 - Published at: 7 years agoIngredients
- 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 Land O Lakes Garlic & Herb Saute Express square, melted
- 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
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper (cayenne)
- 6 (4-ounce) boneless skinless chicken breasts
- 2 Land O LakesGarlic & Herb Saute Express squares, melted
- 6 soft round bakery rolls, split
Method
- Combine all pickled onion ingredients except onion in bowl; mix well.
- Place onion slices into 4-cup glass measuring cup or 1-quart canning jar; pour vinegar mixture over onions.
- Cover; let stand 1 hour at room temperature.
- 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.
- Heat gas grill on medium or charcoal grill until coals are ash white.
- Combine 1 teaspoon chili powder, 1/2 teaspoon cumin and 1/4 teaspoon ground red pepper in bowl; rub chicken breasts with spice mixture.
- Place chicken onto grill; grill 5 minutes.
- Turn chicken; baste with half of melted Saute Express.
- Grill 5 minutes.
- Turn chicken; baste with remaining Saute Express.
- Grill 5 minutes.
- Turn chicken; continue grilling 3-5 minutes or until internal temperature reaches 165 degrees F or juices run clear when pierced with fork.
- 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.
