Fresca Grilled Chicken Sandwich - Ginsberg's Foods

Fresca Grilled Chicken Sandwich

Print Recipe
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.
Wayne Farms Grilled Chicken Sandwich
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
servings
Ingredients
Pineapple Corn Salsa
Pic De Gallo (makes 2 cups)
Adobo Sauce
Servings
servings
Ingredients
Pineapple Corn Salsa
Pic De Gallo (makes 2 cups)
Adobo Sauce
Wayne Farms Grilled Chicken Sandwich
Votes: 0
Rating: 0
You:
Rate this recipe!
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.
Your Partner in Culinary Excellence Customer Portal Follow Us