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BBQ Pulled Chicken Sandwiches with Creamy Slaw
Print Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Skillet
  • Mixing Bowl
  • Forks

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 1/2 cups barbecue sauce
  • 1/2 small head green cabbage, shredded
  • 2 carrots, grated
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 brioche buns

Instructions
 

  • Place the chicken breasts in a skillet and add enough water to cover them halfway. Bring to a simmer over medium heat and cook for 12 to 15 minutes until the chicken reaches 165°F and is no longer pink in the center.
  • Remove the chicken from the skillet and let it cool slightly. Shred the meat using two forks.
  • Return the shredded chicken to the skillet. Pour in the barbecue sauce and stir to coat evenly. Heat over low heat for 3 to 4 minutes until warmed through.
  • In a mixing bowl, combine the shredded cabbage and grated carrots. Add the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Stir until the vegetables are evenly coated.
  • Split the brioche buns and divide the pulled chicken among the bottoms. Top each sandwich with a generous scoop of creamy slaw before adding the bun tops.

Notes

Make the slaw first and let it sit while the chicken cooks so the flavors have time to blend. If you prefer a milder taste, reduce the vinegar by half or add an extra teaspoon of sugar. Leftovers keep well in the fridge for two days, but store the slaw and chicken separately to maintain the crunch.
Course: Main Course
Cuisine: American
Equipment: Skillet, Mixing Bowl, Forks