Salsa Chicken Sandwiches

Juicy seasoned chicken, smothered in cheese, topped with salsa and nestled onto toasted buns. These mind-blowing sandwiches are perfect for any time day.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword chicken sandwich recipe, chicken sandwiches, salsa

Prep Time 10

Cook Time 4 15

Resting Time 20

Total Time 4 45

Servings

Calories 409kcal

Author Robin Miller

Ingredients

1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and freshly ground black pepper
4 boneless skinless chicken breasts
1 cup shredded Mexican cheese blend
4 buns of choice toasted if desired
Salsa of choice
1 tablespoon melted butter for brushing the buns optional

Instructions

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large zip-top bag or shallow dish, combine the chili powder, cumin, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well. Add the chicken and turn to coat. Rub the mixture into both sides of the chicken. Let stand for 20 minutes and up to 12 hours (refrigerate when marinating longer than 20 minutes).
Place the chicken on the prepared pan and bake for 25 minutes, until the chicken is golden brown and reaches 165 degrees on a meat thermometer.
Preheat the broiler.
Top the chicken with the cheese and place the pan under the broiler. Broil for 1 to 2 minutes, until the cheese melts.
Nestle the chicken on the rolls and top with the salsa (as much or as little as you want). If desired, brush the rolls with melted butter before serving.

Nutrition