Chicken and Avocado Sliders

Two mini sliders with cumin grill chicken topped with avocado mint salsa, grilled red onions, arugula and honey mustard.

By: G. Garvin, Celebrity Chef

Prep Time: 40 min
Cook Time: 22 min

RECIPE
REVIEWS (0)

Servings:

Yield: 4 (2 sliders) Servings

Ingredients:

2 tablespoons lime juice
1 cup grilled red onions
2 1/2 tablespoons honey mustard
1 cup avocado, diced 1/4 inch
1 1/2 tablespoons mint leaves, chopped
1/2 teaspoon kosher salt
2 1/2 tablespoons olive oil
1 1/2 tablespoons whole clove garlic, smashed
4 (6 ounce) chicken breast, boneless, skinless
1 cup canola oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 slider rolls
2 cups baby arugula

Grilled Red Onions
1 cup red onions, sliced 1/4 inch
2 1/2 tablespoons canola oil
1/2 teaspoon whole clove garlic, minced
1/2 teaspoon ground black pepper
1 1/2 tablespoons balsamic vinegar

Allergens:

Eggs, Gluten, Mustard, Soy, Wheat

Nutritional Information

Directions:

Marinated Chicken: Combine olive oil and garlic. Mix well. .Add chicken to garlic oil. Toss to evenly coat. Refrigerate for 30 minutes to marinate. Drain and discard excess marinade. Heat canola oil in a sauté pan over medium-high heat. Cook chicken approximately 5 to 6 minutes per side. Slice chicken 1/4 inch on a bias.
Avocado Mint Salsa: In a bowl combine avocado, red onion, mint, lime juice and first listed salt. Toss together.
For Service: On heel of rolls, place grilled red onions, place 3 slices chicken on each roll on top of onions. Top chicken with avocado salsa. place arugula on top of salsa. Spread 1 teaspoon honey mustard on crown of rolls. Place on top of sandwich to close.