SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Ciabatta Pulled Chicken Sandwiches

Makes: 12 servings
Start to Finish 35 mins
Ciabatta Pulled Chicken Sandwiches
  • 2 1 3/4 - 2  pounds  purchased roasted chickens
  • 1  tablespoon  olive oil
  • 2  medium  onions, cut into 1/4-inch-thick slices
  • 1  cup  chopped green or red sweet pepper
  • 2/3  cup  cider vinegar or white wine vinegar
  • 1 8  ounce can  tomato sauce
  • 1/4  cup  snipped fresh basil
  • 1/4  cup  honey
  • 1  teaspoon  salt
  • 2 12  inch loaves  ciabatta bread, split and toasted
  •  Pickle slices

1. Pull the meat from the chickens, discarding skin (if desired) and bones. Using two forks or your fingers, pull the meat into shreds. If desired, chop the seasoned skin and add it to the chicken.

2. In a 4-quart Dutch oven, heat the olive oil over medium heat. Add onion and sweet pepper; cook and stir about 5 minutes or until tender. Add vinegar. Cook and stir for 1 minute more. Stir in tomato sauce, basil, honey, and salt. Bring to boiling. Add the chicken, tossing gently to coat. Heat through.

3. To serve, use a slotted spoon to place chicken mixture on bottoms of bread loaves. Top with pickle slices; replace tops of bread. Cut loaves into serving-size portions. Makes 12 servings.

Nutrition Facts (Ciabatta Pulled Chicken Sandwiches)
  • Servings Per Recipe 12,
  • cal. (kcal) 332,
  • Fat, total (g) 13,
  • chol. (mg) 67,
  • sat. fat (g) 3,
  • carb. (g) 28,
  • fiber (g) 2,
  • pro. (g) 24,
  • vit. A (IU) 292,
  • vit. C (mg) 12,
  • sodium (mg) 577,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe