Pulled Chicken Sandwiches

Our weather has been all over the place lately. We had a stretch of 80-degree days in March, yet just awe got some snow. It’s all a bit confusing, but we know summer is near.  This has me thinking about summertime eats, which led me to these Pulled Chicken Sandwiches.  These healthy sandwiches taste like a summer barbeque, but can easily be enjoyed all year long.

Inspired from my Chicken Tostada Salad, I decided to poach the chicken breasts and then used 2 forks to shred the chicken. Actually, Mike shredded the chicken while I wiped out the pan and heated up the sauce. At that point, it’s just a matter of minutes until dinner is served.  The original recipe calls for shredded rotisserie chicken, which would be a great time saver (just skip to step 3).  Either way, these Pulled Chicken Sandwiches can be made in less than 30 minutes, making them a great weeknight dinner, or any time!

Pulled Chicken Sandwiches
Yields: 4 servings
  • 1 pound chicken breast, boneless, skinless
  • Salt
  • 1 cup ketchup
  • 2 tablespoons dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons Sriracha sauce (or regular hot sauce), adjust to taste
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 4 whole wheat buns, toasted
  • 1 cup broccoli slaw (optional, for topping)
  1. Put chicken in a large sauce pan and then add enough water to cover the chicken. Add a couple pinches of salt. Bring liquid to a boil and then reduce to a simmer for about 5 minutes. Then cover, remove from heat and let sit for 12 to 15 minutes, or until chicken is thoroughly cooked.
  2. Put cooked chicken in a separate bowl and, using 2 forks, shred chicken. Wipe out sauce pan to use for sauce.
  3. In sauce pan, whisk the ketchup, mustard, vinegar, sugar, hot sauce, chili powder, garlic powder, onion powder, paprika and cumin until combined. Put over medium heat to bring the sauce to a simmer until slightly thickened (about 3 minutes).
  4. Add chicken to the sauce, tossing to coat and to warm up the chicken (about 1 to 2 minutes).
  5. Divide chicken evenly among buns and top with slaw, as desired. Serve immediately.
For a lighter alternative, use a low-carb tortilla instead of a bun and call it a taco!

Nutrition Info per serving of chicken/sauce
Calories: 200
Fat: 1.2g
Carbs:  21g
Fiber: 0g
Protein:  26.2g

Amounts for your bun or tortilla will be in addition to the above.  The whole wheat bun I used was 160 calories, which was average-sized.

Adapted from Cooking Light


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  1. These look delicious! My super picky family only eats pork, chicken and pasta. I make pulled pork all the time. This will be a nice change from the usual. And, bonus, it’s from Cooking Light!

  2. I never think to make pulled chicken for some reason – I always go for pulled pork event though I do certainly love chicken!

  3. These look fantastic. I love pulled anything so I’m already in.

  4. these look so good! the slaw didnt look like broccoli. was it made from the stalks?

  5. Thank you! Yes, the slaw is just the stalks cut into matchsticks (and some carrot too). I’ve found it prepackaged at the grocery store too.

  6. These look so great! I usually go for pulled pork, but I think I’m ready to change that up!!

  7. Oh wow, that looks like a perfect comfort meal. Love the use of sriracha in this! 🙂

  8. Pulled chicken is a fantastic idea! This would surely make for a fabulous meal.

  9. Oh, I’m so hungry. That looks terrific!

  10. This looks great!! I love that you threw some sriracha in it… sriracha makes everything better hehe

  11. Congratulations on making the Foodbuzz Top 9!

  12. Major congrats on being in the foodbuzz top 9, today!

  13. Anonymous says:

    i am trying this right now. i have never heard of cooking chicken this way so i am pretty excited to see how it turns out. thanks!