Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches


This is a recipe I came up with while trying to figure out what to do with stuff I had on hand. It was so good my husband asked me to publish it and share it with the world. Southwestern food is my specialty. It is especially good with the Fabulous French Loaves recipe on this site.

Prep Time:
1 hrs 20 mins
Cook Time:
20 mins
Total Time:
1 hrs 40 mins
8 sandwiches



  • ¼ cup finely chopped fresh cilantro

  • 1 clove garlic, minced

  • ¼ jalapeno chile pepper, seeded and minced

  • 2 tablespoons finely grated fresh lime zest

  • 1 ½ teaspoons salt

  • ½ teaspoon onion powder

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon chipotle chile powder

  • 1 tablespoon olive oil

  • 1 pound chicken breast tenderloins or strips


  • 1 medium tomato, chopped

  • 1 small sweet onion, finely chopped

  • 2 tablespoons finely chopped fresh cilantro

  • ½ jalapeno chile pepper, seeded and minced

  • 1 clove garlic, finely chopped

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon sea salt

  • teaspoon chipotle chile powder

  • 1 tablespoon fresh lime juice


  • 1 sweet onion cut into 1/2-inch slices

  • 1 red bell pepper, quartered

  • 1 tablespoon olive oil

  • ¼ teaspoon salt

  • ½ teaspoon minced garlic


  • ½ cup mayonnaise

  • 2 tablespoons fresh lime juice

  • 16 thick slices French bread

  • 2 mangos - peeled, seeded, and sliced

  • 8 slices Monterey Jack cheese


  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

  8. Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

Nutrition Facts (per serving)

555 Calories
25g Fat
54g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 555
% Daily Value *
Total Fat 25g 32%
Saturated Fat 8g 41%
Cholesterol 63mg 21%
Sodium 1292mg 56%
Total Carbohydrate 54g 20%
Dietary Fiber 4g 14%
Total Sugars 12g
Protein 29g
Vitamin C 43mg 215%
Calcium 270mg 21%
Iron 4mg 23%
Potassium 473mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love