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
SOUTHWESTERN CHICKEN WITH MANGO-PEACH SALSA
Steps:
- Set up grill for direct grilling over medium-high heat. Oil grate when ready to start cooking.
- Rinse and pat dry chicken breast; set aside.
- In a small bowl, mix together All-Purpose Rub, cumin, and cayenne. Gently pat onto all sides of chicken breasts using all the rub mix; set aside while preparing salsa.
- For salsa: In a medium bowl, toss to combine all ingredients. NOTE: It is easier to dice frozen fruit while it is still frozen. Cover and set aside while chicken cooks.
- Place chicken on hot oiled grill. Grill chicken 5 to 6 minutes per side or until done.
- INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts, as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.
- Serve chicken hot with salsa.
- Combine all ingredients. Store in air-tight container in cool dry place or freezer.
PULLED CHICKEN SANDWICHES
I was raised as a southern girl, with the love of barbecue built into my DNA. This slow-cooker recipe allows me to enjoy the flavors I grew up eating, while still following a healthy diet. -Heidi Mulholland, Cumming, Georgia
Provided by Taste of Home
Time 4h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix the first 11 ingredients. Place chicken in a 3-qt. slow cooker. Pour sauce over top., Cook, covered, on low until chicken is tender, 4-5 hours. Remove chicken; cool slightly. Shred meat with 2 forks. Return to slow cooker; heat through. Serve on buns. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 296 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 698mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
PEACH SALSA CHICKEN
Peachy sweetness mellows out the jalapeno kick in this homemade salsa. The whole meal is done in a half hour! -Kristi Silk, Ferndale, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Mix first six ingredients. In a small saucepan, bring broth and 1/4 cup peach mixture to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-18 minutes., Meanwhile, sprinkle chicken with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Add remaining peach mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 7-9 minutes. Serve with rice.
Nutrition Facts : Calories 467 calories, Fat 11g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 772mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.
GRILLED CHICKEN WITH PEACH SALSA
A light and refreshing grilled chicken with peach salsa for a summer barbecue. Also very flexible for whatever you have in the garden or fridge.
Provided by LittleGrill
Time 20m
Yield 1
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Rub chicken breast with olive oil and vinegar, then rub brown sugar onto the chicken until you've got a nice glaze coat.
- Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side; be careful not to let the brown sugar stick to the grill. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While the chicken is cooking, combine peaches, tomato, grapes, onion, lemon juice, and honey in a bowl; mix thoroughly.
- Dice the cooked chicken and serve on top of the salsa.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 69.5 g, Cholesterol 79.9 mg, Fat 9 g, Fiber 4.5 g, Protein 32.4 g, SaturatedFat 1.8 g, Sodium 94.8 mg, Sugar 61 g
SALSA CHICKEN SANDWICHES
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
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
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