Pulled Jerk Chicken Sandwiches with Mango Salsa
Ingredients
For the Sandwiches:
- 2 tablespoons olive oil
- ½ cup yellow onion chopped
- 2 garlic cloves minced
- 2 tablespoons jerk chicken seasoning
- 2 ½ pounds boneless skinless chicken breasts
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- ½ cup diced canned tomatoes
- ¼ cup cilantro chopped
- Juice of 2 limes
- 8 slices Canyon Bakehouse Gluten Free Heritage Style Bread
- 8 butter lettuce leaves
- Mango salsa recipe follows, and fresh cilantro, for garnish
For the Salsa:
- 1 jalapeño pepper ribs and seeds removed, minced
- 1 ½ mangos chopped
- ½ red onion chopped
- ½ bell pepper chopped
- 2½ tablespoons lime juice
- 3 tablespoons chopped cilantro
Instructions
- Lightly sauté onions and garlic in oil over medium heat, until just tender. Add jerk seasoning, and sauté for 1-2 minutes more until fragrant.
- Add the sautéed mixture to a slow cooker and lay the chicken breasts on top. Pour the chicken broth, vinegar and tomatoes over the chicken. Slow cook on high for 2-4 hours.
- Meanwhile, make the mango salsa by combining all salsa ingredients. Cover and chill for 15-20 minutes before serving.
- Transfer the chicken breasts to a large bowl to shred. Return the sandwich filling to the slow cooker with the cilantro and lime juice and stir to combine.
- Assemble the sandwiches on buns with lettuce and filling. Garnish with mango salsa and fresh cilantro.