Grilled Chicken Sandwich with Baja-Style Roasted Corn Salsa, Field Greens and Ancho Chipotle Real Sauce
Ingredients (1 servings)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | pc | Kaiser Roll , or Portuguese roll |
| 1.00 | oz | Field Greens |
| 1.00 | pc | chicken breast , 3-4 oz., boneless, skinless |
| 1.00 | tbsp | HELLMANN'S® REAL ANCHO CHIPOTLE SAUCE 12 / 16 OZ POUCHES 12 x 16 OZ |
| ROASTED CORN SALSA: | ||
| 1.00 | cup | Corn, yellow kernels, roasted |
| 3.00 | tbsp | Bell pepper, green , diced |
| 3.00 | tbsp | Onions, red , diced |
| 1.00 | oz | Cheese, Muenster or Manchego, shredded, garnish |
Preparation
1. Split roll in half, spread 1 tbs sandwich sauce on bottom half, line with 1 oz field greens.
2. Place 1 grilled chicken breast, top with 1 tbs roasted corn salsa.
3. Garnish with 1 oz Manchego cheese and serve with extra salsa.
Salsa:
1. Roast corn kernels in oven. Remove and cool.
2. Add green peppers, red onions.
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