Pulled BBQ Chicken Sandwiches

with Fingerling Potato Salad & Creamy Coleslaw

30 MIN

4 Servings

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From the Test Kitchen

Chefs, it’s almost summer, and that can only mean one thing: BBQ! But the delicious, smoky flavors of barbecue don’t have to be prepared on a grill. We’re bringing them indoors in this easy recipe for pulled (or shredded) chicken sandwiches infused with barbecue sauce and topped with a tart, colorful cabbage and radish slaw. And for a classic side, we’re serving up a creamy potato salad made with delicate fingerling potatoes and scallions.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

3 Boneless, Skinless Chicken Breasts
4 Potato Buns
½ cup Barbecue Sauce
3 oz Radishes
2 Scallions
1 lb Green Cabbage
1 lb Multicolored Fingerling Potatoes
2 Tbsps Red Wine Vinegar
2 Tbsps Sugar
1 Tbsp Dijon Mustard
¼ cup Mayonnaise
3 Tbsps Sweet Pickle Relish

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook & shred the chicken:

Preheat the oven to 425°F. Heat a large pot of salted water to boiling on high. Once boiling, add the chicken. Cook 13 to 15 minutes, or until cooked through. Transfer the cooked chicken to a clean work surface. Using 2 forks, shred into bite-sized pieces. Wash and dry the pot.

2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the buns. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut out and discard the cabbage core; thinly slice the leaves. Trim off and discard the stem ends of the radishes; halve and thinly slice the radishes. Cut the potatoes into ¼-inch-thick rounds. In a medium bowl, combine the mayonnaise and mustard.

3 Make the potato salad:

Add the potatoes to the medium pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Stir in the white bottoms of the scallions, sweet pickle relish and half the mayonnaise-mustard mixture; season with salt and pepper to taste. Transfer to a serving dish.

4 Make the coleslaw:

While the potatoes cook, in a large bowl, combine the cabbage, radishes, vinegar, sugar, remaining mayonnaise-mustard mixture and all but a big pinch of the green tops of the scallions; toss to combine and season with salt and pepper to taste.

5 Toast the buns & finish the chicken:

While the potatoes continue to cook, place the buns on a sheet pan. Toast in the oven 2 to 3 minutes, or until lightly crispy and warmed through. Remove from the oven. While the buns toast, in the pot used to cook the chicken, combine the shredded chicken and barbecue sauce. Cook on medium-low, stirring occasionally, 6 to 8 minutes, or until the chicken is thoroughly coated; season with salt and pepper to taste. Remove from heat.

6 Assemble the sandwiches & serve your dish:

Transfer the toasted buns to a serving dish. Divide the finished chicken between the bun bottoms; top with some of the coleslaw (you will have extra coleslaw) and the bun tops. Serve with the potato salad and remaining coleslaw on the side; garnish with the remaining green tops of the scallions. Enjoy!