Salsa Chicken Sandwiches Recipes

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.

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.

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.

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.

Steps:

• Combine the frozen boneless chicken breast, prepared pizza sauce, and salsa verde in a slow cooker. Cover the cooker, and cook on Low 8 to 10 hours.
• Use 2 forks to pull the chicken meat apart until completely shredded. Stir 1/2 cup sour cream into the chicken mixture. Place the chicken mixture onto the rolls. Top each sandwich with 1 ounce shredded Cheddar cheese, 1 ounce sour cream, and 2 dashes hot sauce to serve

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.