Open-Faced Pulled Chicken Sandwiches

  • Yield 4 servings

This chicken sandwich has a perfectly balanced tangy and sweet savory barbecue sauce. Serve with your favorite barbecue condiments.


1/4 cup ketchup
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon molasses
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground ginger
1 pound chicken breast tenders, cut into chunks
2 whole wheat buns, split and toasted


  1. Toss all ingredients except chicken and buns in a large pot. Bring to boil; add chicken.
  2. Reduce heat, cover, and cook, stirring occasionally until chicken is tender, 20 to 25 minutes.
  3. When chicken is tender, remove and shred with forks. Place on buns and serve.





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