Step 1
10 minShred the rotisserie chicken and remove bones, skin, and ligaments.
Ingredients used:
- 1 whole•rotisserie chicken

Experience the traditional flavors of Salvadoran Chicken Sandwiches with a modern twist! These sandwiches are perfect for any family gathering, featuring tender rotisserie chicken, crunchy cabbage and carrots, and a flavorful Ranchera sauce. Easy to make and packed with taste, these sandwiches are sure to be a hit!
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Easy | Cook Time 35 min | Servings 15 | Serving Size 1 sandwich | Est. Cost $20.0 |
Est. Calories 116 per serving | Carbs 5.5g (2%) | Protein 2.6g (5%) | Fats 9.6g (12%) | Daily Diet 2000 cal (6%) |
*Percent daily values are based on a 2,000 calorie diet, the US national average.

rotisserie chicken
1 whole
shredded, bones and skin removed

shredded cabbage and carrots
1 package
Naturas Ranchera sauce
1 piece

chicken bouillon
1 tsp
mayonnaise
0.5 cup

mustard
2 tbsp
salt
0.5 tsp
black pepper
¼ tsp
ground
water
0.5 cup
butter
3 tbsp

rotisserie chicken
1 whole
shredded, bones and skin removed

shredded cabbage and carrots
1 package
Naturas Ranchera sauce
1 piece

chicken bouillon
1 tsp
mayonnaise
0.5 cup

mustard
2 tbsp
salt
0.5 tsp
black pepper
¼ tsp
ground
water
0.5 cup
butter
3 tbsp
Shred the rotisserie chicken and remove bones, skin, and ligaments.
In a hot saucepan, add 2 tbsp of butter and sauté the shredded cabbage and carrots until translucent. Set aside and let cool.
In the same pan, add 1 tbsp of butter and sauté the chicken. Season with salt, pepper, and 1 tsp of chicken bouillon.
Add 1 pouch of Naturas Ranchera sauce and 1/2 cup of water to the chicken. Incorporate well, cover the saucepan, and let it stew for 10 minutes on low-medium heat. Once done, set aside and let cool completely.
Once fully cooled, in a large bowl, combine the chicken, cabbage, mayonnaise, and mustard. Mix well and adjust the salt to your preference.
Assemble the sandwiches with the prepared filling.



