Pico De Gallo Chicken Breast Sandwiches

Pico De Gallo Chicken Breast Sandwiches

Mexican flavors are highlighted in this marinated chicken sandwich.

30 min. prep time
6 sandwiches
000 Ratings


Pico de Gallo Salsa

1/2 cup chopped fresh cilantro
1/2 cup finely chopped red onion
2 medium (2 cups) fresh tomatoes, chopped
2 tablespoons finely chopped fresh garlic
1 tablespoon lime juice
1 tablespoon vegetable oil
4 teaspoons finely chopped seeded jalapeño peppers
1 teaspoon freshly grated lime zest
1/4 teaspoon sugar


1/3 cup lime juice
1/4 cup vegetable oil
6 (6-ounce) boneless skinless chicken breasts
6 hoagie buns
Sour cream, if desired


Combine all pico de gallo ingredients in bowl; mix well.  Reserve 1 cup. Cover; refrigerate remaining sauce.

Combine reserved pico de gallo, 1/3 cup lime juice, 1/4 cup oil and chicken breasts in large resealable plastic food bag. Tightly seal bag. Turn bag several times to coat chicken well. Place bag into 13x9-inch pan. Refrigerate 1 hour, turning bag occasionally.

Heat gas grill on medium or charcoal grill until coals are ash white.

Remove chicken from marinade; discard marinade.

Place chicken onto grill. Grill, turning once, 8-12 minutes or until internal temperature reaches at least 160°F and juices run clear when pierced with fork.

Place chicken into hoagie buns; top with about 1/4 cup pico de gallo and dollop of sour cream, if desired.

Nutrition Facts (1 sandwich)

Calories: 300

Fat: 9g

Cholesterol: 70mg

Sodium: 270mg

Carbohydrates: 26g

Dietary Fiber: 0g

Protein: 28g

Recipe #6955©2001Land O'Lakes, Inc.

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