Best Salsa Chicken Sandwiches Recipes

PULLED CHICKEN SANDWICHES WITH PEACH SALSA

Pulled Chicken Sandwiches With Peach Salsa image

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

Ingredients

1 cup chopped peach
1 tablespoon cider vinegar
1 tablespoon honey
2 teaspoons chopped fresh cilantro
3/4 cup ketchup
3/4 cup cider vinegar
1/2 cup coarsely chopped sweet onion
1/3 cup firmly packed brown sugar
1 (1 ounce) package McCormick® Grill Mates® Smokin' Sweet Tea Marinade
1 1/2 lbs boneless skinless chicken breasts
1 tablespoon vegetable oil
8 crusty rolls

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

SALSA CHICKEN SANDWICHES

Salsa Chicken Sandwiches image

Using chicken breasts instead of breaded chicken patties shaves both calories and fat from this lighter recipe version of this quick and easy sandwich.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breasts (1 1/4 lb)
4 whole wheat burger buns, split
1/4 cup black bean dip
1/4 cup Muir Glen™ organic garlic cilantro salsa
1/2 cup shredded lettuce

Steps:

Set oven control to broil. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once (and adding buns, cut sides up, the last 3 to 4 minutes), until chicken is no longer pink in center and buns are lightly toasted.
Spread bottom half of each bun with 1 tablespoon dip. Top each with chicken breast; spread with 1 tablespoon salsa. Top each with 2 tablespoons lettuce and top of bun.

Nutrition Facts : Calories 260, Carbohydrate 19 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 420 mg, Sugar 4 g, TransFat 0 g