Best Santa Fe Chicken Sandwich Recipes

SANTA FE GRILLED CHICKEN SANDWICH (CARL'S JR. COPYCAT)

Steps:

• Pound out each of the chicken breasts so that they are a fairly even thickness throughout. Marinate the chicken by combining the rice vinegar, soy sauce, sesame oil, brown sugar, red pepper flakes, ground ginger, and crushed garlic in a resealable plastic bag with the chicken breasts. Marinade for 30 minutes to an hour.
• Preheat a gas grill to medium-high heat.
• Make the sauce by combining the mayo, paprika, cayenne, curry powder, and salt in a bowl and mixing it up.
• Grill the chicken for about 5-8 minutes each side. Actual time will depend on the thickness of your meat. The chicken is done when it is firm to the touch. Place the pepper jack slices on each piece of chicken during the last minute or so of cooking so it can melt.
• Grill the buns face-side down for just a minute or two so that they are toasted. Spread the mayo mixture on the face of each bun. Top with cheese smothered chicken, green chili, and lettuce.

EASY SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

SANTA FE CHICKEN SANDWICH

Steps:

• MARINATE CHICKEN: Place boneless, skinless chicken breasts into resealable plastic bag or a container (with lid). Add teriyaki sauce; turn to fully cover chicken with sauce. Let chicken marinate in refrigerator for 30 minutes.
• PREP #1-MAKE SAUCE: Measure mayonnaise, cayenne pepper, paprika, and curry powder into a small bowl. Stir well, then set bowl aside. PREP #2-PREPARE CHILES: Open can; drain green chiles. Carefully slice chiles open. Remove seeds. Pat chiles dry with a paper towel. Set aside.
• COOK CHICKEN: After marinating 30 minutes, remove chicken breasts from bag (or container); let excess sauce drip off the chicken. Discard sauce. Cook chicken on an outdoor grill, or in a lightly oiled pan or on indoor grill pan on medium-high heat. Cook for approximately 6-7 minutes. Turn chicken over; continue grilling other side for an additional 6-7 minutes. The time it takes to cook depends on the thickness of chicken you use, of course. When done, chicken should be cooked all the way through (internal temp of 145-150°F), and be nicely browned on all sides. Remove from pan or grill. Keep chicken warm.
• TOAST THE BUNS: Lightly toast the hamburger buns. Easiest way is to split and lay them open on a lightly buttered skillet. Let them "toast" for 1-2 minutes on low heat, until golden brown.
• TO BUILD EACH SANDWICH: Spread sauce onto both sides of each toasted bun. Place lettuce leaf on bottom bun; top it with a green chile, followed by a chicken breast. Add a slice of American cheese to the top bun, and place it on the chicken. Repeat with other sandwiches, serve warm, and enjoy!

SANTA FE CHICKEN SANDWICH

Steps:

• Place 1 slice of buttered bread on a grill or in a skillet.
• Top with 4 ounces of chicken breast, 1 tablespoon of roasted red peppers.
• 2 tablespoons grilled onions and 1 slice of Pepper Jack cheese.
• Top with another slice of buttered bread.
• Cook until bread is golden brown and turn over.
• Grill until bread is golden brown and ingredients between bread slices is hot.

SANTA FE CHICKEN SANDWICH

Steps:

• Marinade the chicken in the marinade in a shallow glas bowl or pan for 30 minutes to 1 hour.
• Preheat your barbecue to a medium heat. Pound the chicken to an even 1/2 inch thickness. Grill the chicken for 5-8 minutes per side or until done.
• In a small bowl, combine mayo, paprika, curry powder, cayenne pepper and salt.
• Brown the cut side of the hamburger buns in a hot pan. I usually lightly butter them first.
• Spread a tablespoon on the cut faces (top and bottom) bun. On the bottom, place a lettuce leaf. Cut open a chile and place it on top of the lettuce so that is covers most of the lettuce. Place the chicken on the chile then the slice of cheese, then the top bun.