Protein Swap | BBQ Pulled Chicken Breast Sandwich
with Creamy Apple & Dill Pickle Slaw
Cooking time
15 minutes
Servings
2/4
Calories
640 /serving
These stacked sandwiches have us stoked! For starters, there’s saucy shredded chicken rich with ranch seasonings and mellow barbecue flavours. What comes in next is our a convenient coleslaw mix tossed with apple and dill pickle for bursts of brightness.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 150g Coleslaw mix
- 57g Diced apples
- 30ml BBQ sauce
- 30ml Mayonnaise
- 1 Dill pickle
- 2 Artisan hamburger buns
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic powder, onion powder, brown sugar, kosher salt)
- 15ml Lemon juice
Contains: Barley • Eggs • Mustard • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
4 g
Sodium
1160 mg
Total Carb
53 g
Sugars
13 g
Protein
47 g
Fibre
5 g
Preparation
Cook the chicken
- Pat the chicken dry; season with the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 2 to 3 min. per side, until cooked through.
Shred & coat the chicken
- Transfer the chicken to a bowl. Using two forks, shred the chicken (or roughly chop using scissors).
- Heat the same pan on medium.
- Add the BBQ sauce and 2 tbsp water (double for 4 portions).
- Cook, stirring occasionally, 1 to 2 min., until coated and warmed through.
- Return to the bowl. Wipe out and reserve the pan.
Make the slaw
- Meanwhile, slice the pickle crosswise.
- In a medium bowl, combine the coleslaw mix, apples, mayo, pickle, lemon juice and S&P.
Toast the buns
- In the reserved pan, heat a drizzle of oil on medium.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the chicken, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
