• 8servings
  • 20minutes
  • 555calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓


  2. 1/4 cup finely chopped fresh cilantro

  3. 1 clove garlic, minced

  4. 1/4 jalapeno chile pepper, seeded and minced

  5. 2 tablespoons finely grated fresh lime zest

  6. 1 1/2 teaspoons salt

  7. 1/2 teaspoon onion powder

  8. 1/4 teaspoon chipotle chile powder

  9. 1 pound chicken breast tenderloins or strips

  10. SALSA

  11. 1 medium tomato, chopped

  12. 1 small sweet onion, finely chopped

  13. 2 tablespoons finely chopped fresh cilantro

  14. 1/2 jalapeno chile pepper, seeded and minced

  15. 1 clove garlic, finely chopped

  16. 1/4 teaspoon ground black pepper

  17. 1/4 teaspoon sea salt

  18. 1/8 teaspoon chipotle chile powder

  19. 1 tablespoon fresh lime juice


  21. 1 sweet onion cut into 1/2-inch slices

  22. 1 red bell pepper, quartered

  23. 1 tablespoon olive oil

  24. 1/4 teaspoon salt

  25. 1/2 teaspoon minced garlic


  27. 1/2 cup mayonnaise

  28. 2 tablespoons fresh lime juice

  29. 16 thick slices French bread

  30. 2 mangos - peeled, seeded, and sliced

  31. 8 slices Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.

  2. For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.

  3. To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.

  4. For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.

  5. Preheat an outdoor grill for medium-high heat.

  6. Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.

  7. Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.


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