WEEKDAYS 1e|12c|p

BBQ Chicken Sandwich

Daphne Oz
Servings: 4
1 to 30 min

Pulled Chicken Sandwich

  • Ingredients
  • step-by-step directions
BBQ Chicken Sandwich
  • 1 rotisserie chicken (meat pulled)
  • 4 whole wheat buns (scooped out)
BBQ Sauce:
  • 1/2 yellow onion (diced)
  • 2 garlic cloves (chopped)
  • 2 tablespoons tomato paste
  • 14 1/2 ounces fire roasted tomatoes (pureed)
  • 1/2 cup apple cider vinegar
  • 1/2 cup unsweetened apple sauce
  • 1 tablespoon honey
  • 1/4 cup molasses
  • 2 tablespoons English mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne
  • salt and freshly cracked black pepper
  • extra virgin olive oil
Cole Slaw:
  • 1/4 cup apple cider vinegar
  • 3 tablespoons Greek yogurt
  • 1 tablespoon honey
  • 1/2 teaspoon dry mustard
  • 2 carrots (julienned)
  • 1/2 head red cabbage (shredded)
  • 1/3 cup diced pineapple
  • 1/4 cup gerkin pickles (chopped)
  • 1 jalapeno (sliced into thin rounds)
  • salt and freshly cracked black pepper
  • Toss chicken in enough bbq sauce just to coat lightly. Place on a toasted bun and top with a large mound of cole slaw. Top with the bun and enjoy.
  • For the Sauce: heat a large saute pan over medium with a few tablespoons of olive oil. Add onions and cook until translucent seasoning with salt, about 8 minutes.
  • Add the garlic and cook until fragrant. Add the tomatoes paste and season. Cook until paste darkens, about 2 minutes, stirring occasionally.
  • Add the remaining ingredients and stir to combine. Reduce heat to a simmer and cook until thickened, about 10 minutes.
  • Remove from heat and allow to cool. Store in an airtight container in the fridge for up to a week.
  • For the Coleslaw: in a large bowl, whisk together the vinegar, yogurt, honey, mustard and season with salt & pepper. Add the cabbage, carrots, pineapple, pickles and jalapenos and toss to coat. Adjust seasoning to taste.
rate this recipe

Latest Recipes