Aloha Chicken Sandwich with warm pineapple salsa

I made these sandwiches the other day for dinner when I had NO time to make dinner. And they were amazing! Definetly a keeper!

For 2 Sandwiches:

1 large chicken breast

2 burger buns

1 cup Kraft toasted sesame asian dressing

2 TBS thick teriyaki sauce

Salsa:

1 can pineapple chunks

1 cup sliced fresh mushrooms

1 red bell pepper - large dice

1/4 tsp salt

1/4 tsp garlic powder

another 1/4 cup of the asian dressing

Butterfly chicken breast, so you have 2 thin fillets. In a gallon sized ziplock bag, place chicken, Kraft dressing and teriyaki sauce. Marinade in the refrigerator for 2-6 hours. or however long you have! ;)

Preheat a skillet to medium, and add marinated chicken. Cook 8-10 minutes, until no longer pink.

While your chicken is cooking, in a smaller skillet, add pineapple, mushroom and red pepper, then add the remaining dressing and seasonings. Heat through on med/low until chicken is done.

Assemble sandwiches. We used mustard and mayo, and garnished with lettuce.

Quick and Easy::Asian Chicken Lettuce Wraps

These were a HUGE hit at our house! I kind of expected my husband to turn up his nose at this kind of 'chick' food, but he LOVED them! I will most definitely be making these over and over again!

 

1 large chicken breast, diced

2 small zucchini, cut into a small dice

1/2 tsp garlic powder

1/2 tsp of each salt and pepper

1/3 cup of Kraft Asian Toasted Sesame Dressing

6-8 lettuce cups, I used romaine

1 large carrot, finely diced

1/2 cup finely chopped peanuts

 

In a sauté pan, cook chicken in a little vegetable oil. When the chicken is about 1/2 way done, add your zucchini, garlic, and s+p. Allow to sauté for about 10 minutes until chicken is cooked through and zucchini is softened. Then add the dressing and simmer for about 5 minutes until the dressing is mostly absorbed.

Add about 1/4-1/2 cup of the filling to a lettuce cup, and top with carrots and peanuts. Top with siracha hot sauce if you like.