Holly Clegg’s Open Face Pulled Chicken Sandwiches Recipe
Holly Clegg’s Open Face Pulled Chicken Sandwiches
If you’re too busy to cook and want to check out more of Holly’s time-friendly trim& TERRIFIC® recipes from her Louisiana kitchen, visit hollyclegg.com and The Healthy Cooking Blog.
Too busy to cook?
Looking for a quick dinner this hectic time of year? Or an easy no-fuss BBQ recipe for Labor Day? Whether you grill or not, you’ll have a guaranteed hit with my Pulled Chicken recipe. A great make-ahead recipe, this recipe can be a crowd pleaser to serve buffet style. A perfectly balanced tangy and sweet savory barbecue sauce cooks with the chicken in one pot in no time at all.
If you want another step-saver, rotisserie chicken from the grocery store may be used by heating it in the sauce.
Open Faced Pulled Chicken Sandwiches
From Too Hot in the Kitchen
Serve with your favorite barbecue condiments—I like red onions and pickles. Try with Brie, for a fantastic addition.
Ingredients
- 1/4 cup ketchup
- 1 tablespoon cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon molasses
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground ginger
- 1 pound chicken breast tenders, cut into chunks
- 2 whole wheat buns, split and toasted
Directions
In medium pot, combine all ingredients except chicken. Bring to boil, add chicken. Reduce heat, cover, and cook, stirring occasionally until chicken is tender, 20-25 minutes.
When chicken is fall-apart tender, shred chicken using two forks. Pile on toasted buns.
Prep Time: 10 Minutes
Cook Time: 20 - 25 Minutes
Total Time: 30 Minutes
Servings: 2 cups pulled chicken
Serving size: Makes 4 servings with 1/2 cup pulled chicken
Calories: 220
Calories from Fat: 12%
Total Fat: 3g
Saturated fat: 1g
Unsaturated fat: 2g
Sodium: 429mg
Total Carbohydrates: 20g
Sugar: 2g
Fiber: 29g
Protein: 8g
Cholesterol: 66mg
Spicy Advice: Try serving over Sweet Potato Cornmeal Biscuits.
Dietary Exchanges: 1 starch, 1/2 other carbohydrate, 3 very lean meat