Red Lemon-Thyme Apple Coleslaw and Pulled Chicken Sandwiches
Servings: 6 sandwiches
We do this quick and easy with chicken breasts, but you can also create so-called “pulled” meats such as this chicken from boned breasts or the whole chicken.
Bring the chicken to a boil in a medium saucepan with DuPont™ Teflon® nonstick coating. Simmer covered for 15 to 20 minutes. Uncover and cook on low for about 45 minutes or until the chicken breasts shred easily with a fork. Drain and let cool. Pull the chicken apart with your fingers. Mix with the barbecue sauce.
While the chicken simmers, prepare the coleslaw. Mix the cabbages in a large bowl; add the apple. In a small bowl, mix together the mayo, vinegar, lemon, celery seeds, and thyme. Taste, and then season with salt and pepper.
Evenly divide the pulled chicken among the sandwich rolls and top with coleslaw. Reserve remaining coleslaw for another recipe.