BBQ Pulled Chicken Sandwich with Apple Slaw
A straightforward, crowd-pleasing sandwich that pairs tender, smoky chicken with a fresh, apple-crisp slaw. This recipe comes together quickly for weeknights, yet it delivers that satisfying pulled-pork-like texture and a tangy-sweet balance from the apple slaw and BBQ sauce.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 cup barbecue sauce (your favorite variety)
- 1/2 cup apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 large apple, julienned or thinly sliced
- 1/4 cup mayonnaise
- 2 tablespoons plain yogurt or sour cream
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 4 sandwich buns or rolls
Instructions
- Prepare the chicken: Place the chicken breasts in a medium saucepan or skillet with a splash of water. Cook over medium heat until just cooked through, about 8-10 minutes depending on thickness. Shred with two forks and set aside.
- Make the sauce: In a small bowl, whisk together the barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, and black pepper. Taste and adjust if you like it tangier or sweeter.
- Kick up the chicken: Return the shredded chicken to the pan. Pour the sauce over it and toss to coat evenly. Let simmer for 3-5 minutes so the flavors mingle and the mixture is nicely glossy.
- Prepare the apple slaw: In a bowl, combine the julienned apple with the mayonnaise, yogurt or sour cream, lemon juice, and a pinch of salt. Mix until the apples are coated and glossy. If you want extra crunch, add a handful of shredded cabbage or celery after mixing.
- Assemble the sandwich: Toast the buns lightly if you like. Pile a generous portion of the BBQ pulled chicken on the bottom bun, top with a scoop of apple slaw, and crown with the top bun.