PULLED CHICKEN SANDWICHES WITH PEACH SALSA
Fork-tender chicken in a homemade barbecue sauce is piled onto a crusty roll and topped with a fresh peach salsa.
Provided by McCormick Kitchens
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For the Peach Salsa, mix the first four ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
- Mix ketchup, 3/4 cups cider vinegar, onion, brown sugar and Marinade Mix in medium saucepan until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until onion is tender. Set aside. Brush chicken lightly with oil.
- Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
- Shred chicken using 2 forks. Add to saucepan; toss to coat well. Serve shredded chicken mixture on rolls topped with Peach Salsa.
Nutrition Facts : Calories 360.3, Fat 6.5, SaturatedFat 1.1, Cholesterol 54.5, Sodium 663.8, Carbohydrate 49.8, Fiber 1.8, Sugar 19.3, Protein 24.4
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