Fresca Grilled Chicken Sandwich - Ginsberg's Foods

Fresca Grilled Chicken Sandwich

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 Fresca Grilled Chicken Sandwich with Tortilla Chips & Pineapple Corn Salsa
Fresca grilled chicken sandwich on a brioche bun layered with Pico de Gallo, thinly sliced red onions and cheddar cheese to top it off. Paired with fresh Pineapple Corn Salsa and corn tortilla chips.
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Servings
servings
Ingredients
  • 4 Wayne Farms Sous Vide Chicken Breasts
  • 4 ea brioche rolls
  • Tortilla chips
Pineapple Corn Salsa
  • 2 Tbsp extra-virgin olive oil
  • 3 ears fresh corn kernels cut off the cob or 2 cups thawed, drained whole kernel corn
  • 1 Poblano pepper seeded and diced 3/8 inch or for a less spicy salsa 1 green bell pepper seeded and diced 3/8inch
  • 1/4 cup Red Onion peeled and diced 3/8 inch
  • 2 garlic cloves
  • 1 cup Fresh Pineapple diced 3/8 inch
  • 2 Roma tomatoes, diced 3/8 inch
  • 2 limes juice only
  • 1/2 bunch Fresh cilantro leaves only, chopped small
  • 1/2 tsp cumin
  • salt and pepper tot taste
Pic De Gallo (makes 2 cups)
  • 1/2 cup Sweet onion finely chopped
  • 1 medium size jalapeño pepper ribs and seeds removed, finely chopped
  • juice of 2 limes
  • 4 Roma Tomatoes diced 3/8 inch
  • 1/4 cup Fresh cilantro leaves only, finely chopped
  • 1/2 tsp Sea salt
Adobo Sauce
  • 1/2 cup mayonnaise
  • 1 Tbsp adobo chile paste
  • 1 lime juice only
Servings
servings
Ingredients
  • 4 Wayne Farms Sous Vide Chicken Breasts
  • 4 ea brioche rolls
  • Tortilla chips
Pineapple Corn Salsa
  • 2 Tbsp extra-virgin olive oil
  • 3 ears fresh corn kernels cut off the cob or 2 cups thawed, drained whole kernel corn
  • 1 Poblano pepper seeded and diced 3/8 inch or for a less spicy salsa 1 green bell pepper seeded and diced 3/8inch
  • 1/4 cup Red Onion peeled and diced 3/8 inch
  • 2 garlic cloves
  • 1 cup Fresh Pineapple diced 3/8 inch
  • 2 Roma tomatoes, diced 3/8 inch
  • 2 limes juice only
  • 1/2 bunch Fresh cilantro leaves only, chopped small
  • 1/2 tsp cumin
  • salt and pepper tot taste
Pic De Gallo (makes 2 cups)
  • 1/2 cup Sweet onion finely chopped
  • 1 medium size jalapeño pepper ribs and seeds removed, finely chopped
  • juice of 2 limes
  • 4 Roma Tomatoes diced 3/8 inch
  • 1/4 cup Fresh cilantro leaves only, finely chopped
  • 1/2 tsp Sea salt
Adobo Sauce
  • 1/2 cup mayonnaise
  • 1 Tbsp adobo chile paste
  • 1 lime juice only
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Instructions
Pineapple Corn Salsa
  1. In a medium-sized skillet over medium high heat, add the olive oil and let the oil heat about one minute. Add the corn, Poblano pepper, onion and garlic. Sauté for five minutes. Add all remaining Pineapple Corn Salsa ingredients. Turn the heat to the lowest setting and let simmer two minutes stirring often. Taste and adjust the salt and pepper to your taste. Chill the Salsa. May be made a day in advance if needed.
Pico De Gallo
  1. In a large bowl, combine all the Pico de Gallo ingredients using a slotted spoon. Let marinate at least 10 minutes before serving. Combine all Adobo Sauce ingredients together in a bowl using a wire whisk. Reserve for sandwiches.
Assembly
  1. Heat the Wayne Farms® Sous Vide Chicken using one of the methods listed on the package. Slice rolls in half if not pre-sliced. Place a generous portion of Pico de Gallo on the bottom heel of the bun. Place the heated chicken breast atop the Pico de Gallo. Spread a light amount of Adobo Sauce on the bun heel and the bun crown. Serve the sandwich with warm crispy tortilla chips and Pineapple Corn Salsa.
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