Santa Fe Chicken

  • Yield 4 servings


2 -- boneless Chicken breasts
1/4 teaspoon coarsely ground black pepper
4 -- 1-ounce slices Swiss cheese
-- Lettuce leaves
1 teaspoon seasoned salt
4 -- hamburger buns, split and toasted
4 -- 1-ounce slices Canadian bacon, warmed
Peach-Mint Salsa
1 -- California peach, chopped
1 -- tomato, seeded and chopped
1/4 teaspoon chili powder
1/4 cup chopped green onions
1-1/2 tablespoon chopped fresh mint


  1. Combine seasoned salt and pepper. Loosen one edge of chicken skin and rub seasoning mixture under skin. Cook chicken, skin-side down, on covered grill over medium indirect heat about 8 minutes per side or until chicken is tender and no longer pink. Remove skin. Serve chicken on hamburger buns topped with cheese, ham, and salsa or barbecue sauce. Garnish with lettuce.
  2. Salsa: In small bowl, combine all ingredients. Refrigerate at least 2 hours. Makes about 1½ cups.



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