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Pico de Gallo Chicken Breast Sandwiches
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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 jalapeno 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

How to make

  1. STEP 1

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

  2. STEP 2

    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.

  3. STEP 3

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

  4. STEP 4

    Remove chicken from marinade; discard marinade.

  5. STEP 5

    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.

  6. STEP 6

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

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