Salsa Chicken Sandwiches Food

DUMP-AND-BAKE SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Spray a large (9 x 13-inch) baking dish with cooking spray.
• In the prepared dish, stir together frozen corn, black beans, diced tomatoes, ½ cup of salsa, garlic, and cumin.
• Place chicken on top of corn mixture. Season chicken with salt and pepper, to taste.
• Pour remaining ½ cup of salsa over chicken.
• Cover tightly with foil and bake for approximately 45-60 minutes, or until internal temperature of chicken reaches 165 degrees F. The total length of cooking time will vary depending on the size of your chicken breasts.
• Remove chicken from dish and slice (or shred with two forks). Return to dish, stir to combine, and serve.

GRILLED HONEY LIME CHICKEN SANDWICHES

Steps:

• Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
• Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
• Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.
• Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

BBQ CHICKEN SANDWICHES

Steps:

• In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper. , Stir in chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve in buns.

PULLED CHICKEN SANDWICHES WITH PEACH SALSA

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.

SIMPLE SALSA CHICKEN

Steps:

• Place chicken in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with salt. Combine salsa and taco sauce; drizzle over chicken. Sprinkle with cheese. , Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°. If desired, serve with lime wedges and sliced avocado.

TOM'S SALSA RANCH CHICKEN SANDWICH

Steps:

• Butter 1 side each of 2 slices of bread.
• Spray frying pan or griddle with non-stick cooking spray.
• Brown non-buttered side of bread.
• Flip bread and brown the buttered side.
• Put 1/4 cup cheddar cheese onto each slice of bread while browning buttered side.
• Remove from heat and place bread on plate.
• Put 1/4 cup Salsa Ranch Dressing onto bread.
• Place cooked chicken on the dressing.
• Add other condiments and vegetables (lettuce, tomato, onion) as desired.
• VARIATION: Try different types of bread or cheese. Also great with bacon bits added to the cheese.

SALSA CHICKEN SANDWICHES

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.