Fresca Grilled Chicken Sandwich with Tortilla Chips and Pineapple Corn Salsa

Fresca Grilled Chicken Sandwich with Tortilla Chips and Pineapple Corn Salsa
Pico de Gallo (makes 2 cups)
  • 1/2 cup finely chopped sweet onion, diced 3/8 inch
  • 1 jalapeño pepper, medium size, ribs and seeds removed, finely chopped
  • Juice of 2 limes
  • 4 Roma tomatoes, diced 3/8 inch
  • 1/4 cup finely chopped fresh cilantro, leaves only
  • 1/2 teaspoon sea salt
Adobo Sauce
  • 1/2 cup mayonnaise
  • 1 Tablespoon of adobo chile paste
  • 1 lime, juice only

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.

Makes 4 sandwiches.

Chef’s Note:
You can add a slice of Monterey Jack cheese or medium sharp cheddar cheese to this sandwich.

Ingredients

  • 4 CHEF'S CRAFT® Sous Vide Chicken Breast Fillets
  • 4 brioche rolls
  • Tortilla chips
Pineapple Corn Salsa (makes 4 cups)
  • 2 Tablespoons extra virgin olive oil
  • 3 ears of fresh corn kernels cut off the cob, husk removed, 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 3/8 inch
  • 1/4 cup red onion, peeled and diced 3/8 inch
  • 2 garlic cloves, chopped fine or 1/2 teaspoon garlic powder
  • 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 teaspoon cumin
  • Salt to taste
  • Pepper to taste
Pico de Gallo (makes 2 cups)
  • 1/2 cup finely chopped sweet onion, diced 3/8 inch
  • 1 jalapeño pepper, medium size, ribs and seeds removed, finely chopped
  • Juice of 2 limes
  • 4 Roma tomatoes, diced 3/8 inch
  • 1/4 cup finely chopped fresh cilantro, leaves only
  • 1/2 teaspoon sea salt
Adobo Sauce
  • 1/2 cup mayonnaise
  • 1 Tablespoon of adobo chile paste
  • 1 lime, juice only

Directions

  1. In a medium-sized skillet over medium high heat, add the olive oil and let the oil heat about one minute.

  2. Add the corn, Poblano pepper, onion and garlic. Sauté for five minutes.

  3. Add all remaining Pineapple Corn Salsa ingredients. Turn the heat to the lowest setting and let simmer two minutes stirring often.

  4. Taste and adjust the salt and pepper to your taste.

  5. Chill the Salsa. May be made a day in advance if needed.

  6. In a large bowl, combine all the Pico de Gallo ingredients using a slotted spoon. Let marinate at least 10 minutes before serving.

  7. Combine all Adobo Sauce ingredients together in a bowl using a wire whisk. Reserve for sandwiches.

  8. Heat the CHEF'S CRAFT® Sous Vide Chicken using one of the methods listed on the package.

  9. Slice rolls in half if not pre-sliced.

  10. Place a generous portion of Pico de Gallo on the bottom heel of the bun.

  11. Place the heated chicken breast atop the Pico de Gallo.

  12. Spread a light amount of Adobo Sauce on the bun heel and the bun crown.

  13. Serve the sandwich with warm crispy tortilla chips and Pineapple Corn Salsa.

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