Pulled Chicken Sandwiches With Peach Salsa

Total Time
15 mins
25 mins

Fork-tender chicken in a homemade barbecue sauce is piled onto a crusty roll and topped with a fresh peach salsa.

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  1. For the Peach Salsa, mix the first four ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
  2. Mix ketchup, 3/4 cups cider vinegar, onion, brown sugar and Marinade Mix in medium saucepan until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until onion is tender. Set aside. Brush chicken lightly with oil.
  3. Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
  4. Shred chicken using 2 forks. Add to saucepan; toss to coat well. Serve shredded chicken mixture on rolls topped with Peach Salsa.