Pulled Chicken Sandwiches With Peach Salsa

• 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

1. For the Peach Salsa, mix the first four ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
2. 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.
3. Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
4. Shred chicken using 2 forks. Add to saucepan; toss to coat well. Serve shredded chicken mixture on rolls topped with Peach Salsa.

peach, cider vinegar, honey, fresh cilantro, ketchup, cider vinegar, sweet onion, brown sugar, grill, chicken breasts, vegetable oil, crusty rolls

Taken from www.food.com/recipe/pulled-chicken-sandwiches-with-peach-salsa-518335 (may not work)