When my daughter was little, she did not like chicken. I was always looking for new recipes that would make chicken more tasty and appealing for her. We arrived at the Chicken Sandwich with Chipotle Vinaigrette and Mango Slices, that have remained a favorite to this day. We hope they become a favorite for you too.

INGREDIENTS for Chicken Sandwich with Chipotle Vinaigrette and Mango Slices

  • 1 boneless skinless chicken breast
  • 1/4 tsp salt
  • 1/4 tsp ground cumin
  • 1/4 tsp ground or dried cilantro
  • 1 Tb oil
  • 1 clove minced garlic
  • 2 tablespoons chopped onion
  • 1 cup of water or chicken broth
  • 4 small bread rolls
  • 1 thin slice of mango

For the Vinaigrette

  • 1/2 tsp Dijon mustard
  • 1 Tb apple cider or white vinegar
  • 2 Tb finely chopped purple onion
  • 1/2 finely chopped chipotle chili in adobo sauce
  • 1/2 tsp adobo chili sauce
  • 1 tsp of brown sugar
  • 1/4 tsp lime juice

Tortitas de Pollo a la Vinagreta de Chipotle y Rebanadas de Mango


Sprinkle chicken breast with salt, cumin and cilantro. Heat oil in a pan. Sauté the clove of garlic with chopped onion and add the water or chicken broth. Add the breast and cover. Cook for about 20 minutes.

Remove the chicken breast from the liquid in which it is cooking. Shred it into thin pieces.

For the vinaigrette: add mustard, vinegar, red onion, chipotle pepper, adobo marinade, garlic, sugar and lime juice to bowl. Beat well until it becomes integrated. When it is well mixed, add the shredded chicken breast. Mix well. Divide the mixture in 4 portions and put it on the halved rolls. Put a thin slice of mango on top of the chicken mixture of each roll. Serve with green salad.

Since we are inspired by this chipotle vinaigrette we leave you with another recipe: Chayote Salad with Chipotle Vinaigrette

This post is also available in: Español

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