Nourish

How to Make Pulled Chicken Barbecue Sandwiches

Now that the weather is warming up, we’re starting to want barbecue. Our recipe for pulled chicken barbecue sandwiches comes to the rescue.

Now that warmer weather is setting in, the desire for barbecue is starting to take root. If you’re with us on this craving, we’ve got the perfect recipe for you. These pulled chicken barbecue sandwiches are tossed in an easy homemade barbecue sauce for a tangy, sweet flavor you won’t be able to get enough of. Bright cabbage and carrot slaw is the perfect refreshing side to balance the flavors in this dish.

INGREDIENTS
2 boneless skinless chicken breasts
1 clove garlic
1 spice mix
¼ teaspoon cayenne pepper
½ teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground cumin
½ cup ketchup
2 packets soy sauce
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar, divided
2½ tablespoons whole-grain mustard
¼ cup mayonnaise
¼ cup Chobani nonfat Greek yogurt
½ teaspoons celery seed
1½ cups shredded green cabbage
1½ cups shredded red cabbage
1 cup shredded carrots
2 hamburger buns

YOU’LL NEED
12″ large nonstick pan
8″ medium pot
½ tablespoon olive oil
1 tablespoon canola oil
kosher salt
black pepper

1. Sear Chicken
Heat ½ tablespoon olive oil in a large nonstick pan over medium-high heat. Rinse chicken and pat dry with paper towel. Season all over with ½ teaspoon kosher salt and pepper as desired. When oil is shimmering, add chicken to pan and sear until cooked through and no longer pink, about 6 minutes per side. Remove from pan and using 2 forks or tongs, shred into bite-size pieces.

2. Sauté Aromatics
While chicken sears, mince garlic. Heat 1 tablespoon canola oil in a medium pot over medium heat. When oil is shimmering, add spice mix and garlic and sauté until fragrant, 1-2 minutes.

3. Simmer Barbecue Sauce
Add ketchup, soy sauce, brown sugar, and ½ of apple cider vinegar to pan with aromatics over medium heat and simmer, stirring frequently, until thickened, 2-3 minutes. Remove pan from heat. Taste and add salt and pepper as needed. Stir in shredded chicken.

4. Make Dressing
While barbecue sauce simmers, whisk together mustard, mayonnaise, Chobani yogurt, celery seed, and remaining apple cider vinegar. Taste and add salt and pepper as needed.

5. Make Slaw
Add green cabbage, red cabbage, and carrots to bowl with dressing and stir to coat. Taste and add more salt and pepper as needed. Halve buns crosswise. Wipe pan from chicken clean and add buns cut-side down to pan. Toast until light golden, about 2 minutes.

6. Plate Pulled Chicken Barbecue Sandwiches
Top bun bottoms with chicken and about 2 tablespoons slaw. Finish with bun tops. Enjoy sandwiches with remaining slaw alongside. Utensils optional.

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