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pinata chicken sandwich


traditional Salvadorean chicken sandwich usually served in parties

Rate this recipe 3.3/5 (20 Votes)


  • 2 lbs of chicken breast
  • 1/2 coleslaw shredded
  • 1 carrot julian sliced
  • 2 tbls of mayo
  • 1 tbls of mustard
  • 1/2 white or yellow onion sliced
  • garlic
  • basil
  • 1/2 cup of water


Servings 6
Level of difficulty Easy
Preparation time 30mins
Cost Average budget


Step 1

in a pan in medium heat put onion basil and garlic until they are a bit toasted add chicken breast and season to your liking. when finished let chicken cool down.

Step 2

Once the chicken is cool enough to touch start shredding all of it.

Step 3

meanwhile in a pot boil water. once the water is boiled add coleslaw in the pot and leave in for about 10 minutes. then let it chill.

Step 4

in a large mixing bowl add mayo mustard chicken and coleslaw and mix until everything is mixed well together.

Step 5

served in toasted bread.


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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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