Pulled Chicken Slaw Sandwich (Print Version)

Shredded chicken combined with tangy slaw and pickles on soft buns for a tasty lunch.

# What You'll Need:

→ Pulled Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 cup chicken broth
03 - 1/2 cup barbecue sauce
04 - 1 tbsp apple cider vinegar
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Slaw

10 - 2 cups finely shredded green cabbage
11 - 1 cup finely shredded red cabbage
12 - 1 medium carrot, grated
13 - 2 tbsp mayonnaise
14 - 1 tbsp apple cider vinegar
15 - 1 tsp Dijon mustard
16 - 1/2 tsp sugar
17 - Salt and pepper, to taste

→ Assembly

18 - 4 soft sandwich buns or brioche rolls
19 - 8-12 dill pickle slices
20 - Extra barbecue sauce (optional)

# Steps:

01 - Combine chicken breasts, chicken broth, barbecue sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper in a medium saucepan. Bring to a simmer over medium heat, cover, and cook for 20-25 minutes until chicken is cooked through and tender.
02 - Remove the chicken from the pan and shred using two forks. Return shredded chicken to the pan, stir to coat with sauce, and simmer uncovered for 5 minutes until slightly thickened.
03 - Combine green cabbage, red cabbage, and grated carrot in a large bowl. In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Pour dressing over vegetables and toss until evenly coated. Chill until ready to use.
04 - Lightly toast the buns if desired. Pile pulled chicken onto the bottom half of each bun. Top generously with slaw and pickle slices. Add extra barbecue sauce if desired, then cap with the top bun.

# Expert Tips:

01 -
  • The chicken becomes impossibly tender without any fancy equipment or marathon cooking time
  • That cool crunch of slaw against warm smoky chicken is the kind of contrast that makes people close their eyes while eating
02 -
  • Let the chicken cool slightly before shredding or you will burn your fingers, I learned this the hard way
  • The slaw needs at least fifteen minutes to marry together, but an hour in the fridge makes it sing
03 -
  • The chicken can be made two days ahead and actually gets better as it sits in that sauce
  • If your slaw feels dry after chilling, add another teaspoon of vinegar to wake it back up

Go Back