Sandwiches, Burgers, Wraps, & Pizza

Grilled Texas Chicken Salad Sandwich

A hearty sandwich that is perfect to serve hungry teens. Add chips and salsa, assorted fresh vegetables, and dip for a crowd-pleasing meal.

Prep Time 
15 minutes or less
Cook Time 
15 minutes or less
Total Time 
15 minutes
Servings 
6
Ingredients 

1 Gold'n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped (about 4 cups)
1-1/2 cups purchased corn salsa*
2 cups shredded Cheddar cheese
12 slices Texas toast bread
1/4 cup softened butter

Instructions 

Heat griddle over medium heat.

Stir together chicken, salsa, and Cheddar cheese. Place 1 cup of the chicken mixture on 6 slices of bread, gently pressing. Butter one side of the remaining bread slices and place the unbuttered side on top of the chicken mix.

Place sandwiches, buttered side down on hot griddle. Butter top of each sandwich. Cook 3 to 4 minutes per side or until sandwich is golden brown and filling is hot.

Tips 

*If corn salsa is not available, stir 1/2 cup frozen corn into 1 cup of your favorite salsa. The corn will thaw while the sandwich is cooking.

1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Variations 

Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.

Cuisine 
American

  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      720
    • Calories from Fat 
      55%
    • Total Fat 
      44g
    • Saturated Fat 
      20g
    • Total Carbohydrate 
      43g
    • Protein 
      38g
    • Sugars 
      4g
    • Cholesterol 
      150mg
    • Dietary Fiber 
      5g
    • Sodium 
      1,200mg
  • DAILY VALUE
    • Vitamin A 
      21%
    • Vitamin C 
      121%
    • Calcium 
      27%
    • Iron 
      14%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2.5
    • Fat 
      6
    • Vegetable 
      1
    • Lean Meat 
      4.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.