Pulled Chicken BBQ Sandwich

Pulled sandwiches grew up in American barbecue country, where tender shredded meat meets a tangy-sweet sauce on a soft bun. This quick version simmers chicken in smoky BBQ with a splash of vinegar, then tops it with crisp cabbage-carrot slaw.

Serves 4

Estimate for one serving

• 520 cal
• 38g protein
• 52g carbs
• 18g fat
• 4g fiber

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Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 1 cup bottled BBQ sauce (sweet or smoky)
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 4 hamburger buns
• 3 cups shredded green cabbage
• 1 medium, shredded carrot
• 1/3 cup mayonnaise
• 2 tbsp apple cider vinegar (for slaw)
• 1 tbsp sugar (for slaw)
• 1/2 tsp celery seed
• 1/4 tsp salt (for slaw)

Instructions

1. 1Pat the chicken breasts dry and cut each into large pieces for faster cooking.
2. 2In a medium saucepan, whisk together the BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and salt.
3. 3Add the chicken pieces to the saucepan and turn to coat in the sauce.
4. 4Bring the mixture to a simmer over medium heat, then reduce to low, cover, and cook for 18–22 minutes until the chicken reaches 165 °F internally.
5. 5While the chicken cooks, prepare the slaw: combine the shredded cabbage and carrot in a large bowl.
6. 6In a small bowl, whisk mayonnaise, apple cider vinegar, sugar, celery seed, and salt until smooth.
7. 7Pour the dressing over the cabbage mixture and toss well; refrigerate until serving.
8. 8Remove the cooked chicken from the sauce and place on a cutting board; let rest 5 minutes.
9. 9Using two forks, shred the chicken into bite-size pieces.
10. 10Return the shredded chicken to the saucepan and stir to coat thoroughly in the remaining sauce; simmer uncovered for 3–4 minutes to thicken.
11. 11Lightly toast the hamburger buns if desired.
12. 12Assemble each sandwich by piling pulled chicken onto the bottom bun, topping with a generous spoonful of coleslaw, and closing with the top bun.