Pulled Chicken Sandwiches

Everyone has heard of pulled pork sandwiches, but replacing pork with chicken makes for a faster cook with delicious results. This is a traditional pulled meat sandwich, with a tangy slaw and sweet sauce that pleases every time!

Author

Croix Valley

Category

Poultry

Ingredients

• 2 Chicken Breasts or chicken pulled from a Spatchcocked Grilled Chicken
• Tomato
• Hamburger Buns
• Croix Valley Sweet 'N Smokey BBQ Sauce
• Croix Valley St Louis BBQ Dry Rub
• 1 C Red Cabbage (sliced)
• 1 C Green Cabbage (sliced)
• 1 C Radicchio (sliced)
• 1 C Red Onion (sliced)
• 1 C Red Pepper (sliced)
• 1/2 C Honey Dijon Mustard
• 1/2 C White Vinegar
• 2 Tbsp. White Sugar
• Salt and Pepper

Directions

1. Heat grill to 300 degrees, adding Applewood chunks, if desired.
2. Combine all slaw ingredients, cover, and place in the refrigerator. This step can be done the night before to give the slaw time to set up. 
3. If chicken is very thick, cut in half or butterfly cut to speed up cooking time and make for an even cook throughout the meat.
4. Rub chicken evenly with Croix Valley St Louis BBQ Dry Rub.
5. Spray chicken with cooking oil and place on grill. Grill until internal temperature reaches 180 degrees, approximately 18-25 minutes. 
6. Remove from grill and let rest for at least five minutes.
7. Slice tomato. 
8. Shred chicken breasts and toss lightly with Croix Valley Sweet 'N Smokey BBQ Sauce.
9. Place chicken on bun, top with additional sauce (if desired) tomato slices and slaw.