Pulled Chicken Sandwiches

Add a hot new taste to deli-roasted chicken with a molasses and vinegar barbecue sauce zipped up with hot chili peppers. The shredded barbecue chicken makes a saucy filling for sandwiches at a casual dinner or party.

Pulled Chicken Sandwiches + enlarge image
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32 users rated this recipe an average rating of 4.0
Makes:
6 servings
Yields:
Makes 6 sandwiches
Prep:
25 mins
Cook:
7 mins
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Pulled Chicken Sandwiches

Ingredients
1
2 pound deli-roasted chicken
1
tablespoon olive oil
1
medium onion, cut into 1/4-inch-thick slices
1/3
cup cider vinegar or white wine vinegar
1/2
cup tomato sauce
3
tablespoons seeded and finely chopped fresh red and/or green hot chili peppers
2
tablespoons snipped fresh thyme
2
tablespoons molasses
2
tablespoons water
1/2
teaspoon salt
4
sandwich buns, split
 
Bread-and-butter pickle slices

Directions

  1. Remove meat from chicken (discard skin and bones). Use two forks or your fingers to pull meat into shreds.
  2. In a large skillet, heat the olive oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally to separate into rings. Add vinegar; cook and stir 1 minute more.
  3. Stir in tomato sauce, chile peppers, thyme, molasses, water, and salt. Bring to boiling. Add the chicken; tossing gently to coat. Heat through. Serve on rolls with pickle slices. Makes 6 sandwiches.

Nutrition Facts

(Pulled Chicken Sandwiches)
    Per serving:
  • 445 kcal cal.,
  • 12 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 84 mg chol.,
  • 990 mg sodium,
  • 51 g carb.,
  • 2 g fiber,
  • 19 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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