main dishes

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.

15m
PREP TIME
25m
COOK TIME
320
CALORIES
12
INGREDIENTS

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Ingredients 8 (1 sandwich) Servings

  • Peach Salsa
  • 1 cup chopped peaches
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 2 teaspoons chopped fresh cilantro
  • Pulled Chicken Sandwiches
  • 3/4 cup French's® Tomato Ketchup
  • 3/4 cup cider vinegar
  • 1/2 cup coarsely chopped sweet onion, such as Vidalia
  • 1/3 cup firmly packed brown sugar
  • 1 package McCormick® Grill Mates® Brown Sugar Bourbon Marinade
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 8 crusty rolls

INSTRUCTIONS

  • 1 For the Peach Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
  • 2 Mix ketchup, 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.
  • 3 Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
  • 4 Shred chicken using 2 forks. Add to saucepan; toss to coat well. Serve shredded chicken mixture on rolls topped with Peach Salsa.

TIPS AND TRICKS

Serving Suggestion: Serve sandwiches with Quick Slaw, if desired.

NUTRITION INFORMATION

(per Serving)

Sandwiches, Wraps, and Tortillas

Salad and Dressings

Side Dishes