Pulled Chicken Sandwiches With Peach Salsa - cooking recipe

Ingredients

1 cup chopped peach
1 tablespoon cider vinegar
1 tablespoon honey
2 teaspoons chopped fresh cilantro
3/4 cup ketchup
3/4 cup cider vinegar
1/2 cup coarsely chopped sweet onion
1/3 cup firmly packed brown sugar
1 (1 ounce) package McCormick(R) Grill Mates(R) Smokin' Sweet Tea Marinade
1 1/2 lbs boneless skinless chicken breasts
1 tablespoon vegetable oil
8 crusty rolls

Preparation

For the Peach Salsa, mix the first four ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
Mix ketchup, 3/4 cups cider vinegar, onion, brown sugar and Marinade Mix in medium saucepan until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until onion is tender. Set aside. Brush chicken lightly with oil.
Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
Shred chicken using 2 forks. Add to saucepan; toss to coat well. Serve shredded chicken mixture on rolls topped with Peach Salsa.