Fiesta Grilled Chicken Sandwiches Food

CHICKEN FIESTA SALAD

Steps:

• Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
• In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
• Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

FIESTA BARBECUE CHICKEN RECIPE

Steps:

• Heat grill to medium heat.
• Empty seasoning mix into large resealable plastic bag. Add half the chicken; seal bag. Turn bag over several times to evenly coat chicken with seasoning. Remove chicken from bag. Repeat with remaining chicken.
• Grill chicken 3 min. on each side. Brush with barbecue sauce; grill 2 min. on each side or until done (165ºF).

FIESTA GRILLED CHICKEN

Steps:

• Combine all ingredients for Texas Bean Salsa. Cover, and refrigerate 6 hours or overnight.
• About 45 minutes before serving, place chicken breasts in baking dish. Squeeze lime juice over chicken. Drizzle with tequilla or apple juice. Sprinkle with paprika, salt and black pepper. Cover and marinate 10-60 minutes. Remove from marinade and grill or broil 10-12 minutes, until cooked, turning once.
• Lay a lettuce leaf on each plate. Place a chicken breast on top of the lettuce leaf, and top each chicken breast with 1/6 of the Texas Bean Salsa. Garnish with additional cilantro leaves and/or lime wedges if desired.

FIESTA GRILLED CHICKEN SALAD

Steps:

• Mix lime juice, olive oil, chili powder, cumin, salt, and black pepper together in a resealable plastic bag along with the chicken breasts. Marinate in the refrigerator at least 1 hour to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook chicken on the preheated grill until juices no longer run pink, about 5 minutes per side. Allow to cool for about 5 minutes; roughly chop and refrigerate.
• Toss romaine lettuce, baby greens, corn, Cheddar cheese, black beans, and cucumber together in a large bowl. Set aside.
• Mix ranch dressing, salsa, and cilantro together in a small bowl. Pour dressing over salad and toss gently. Sprinkle salad with crushed taco chips and diced chicken and serve immediately.

FIESTA PORK SANDWICHES

Steps:

• Cut the roast in half; pierce several times with a fork. , In a large bowl, combine the next eight ingredients. Pour half of marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade. In a Dutch oven over medium heat, brown roast in oil on all sides. Place the onion, roast and reserved marinade in a 5-qt. slow cooker. , Cover and cook on high for 2 hours. Reduce heat to low; cook 6-8 hours longer or until the meat is tender. Remove roast; shred or thinly slice. Discard the bay leaf. Skim fat from cooking juices and serve pork on rolls with juices as a dipping sauce.

GRILLED CHICKEN FIESTA SANDWICHES

Steps:

• Sprinkle both sides chicken with chili powder.
• Grill over medium coals 5 to 6 minutes per side or until tender. Top with Monterey Jack cheese slices; continue grilling until cheese is melted.
• For each serving, top corn tortillas with chicken, avocado slices, salsa, shredded lettuce and chopped tomatoes.