Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Shredded BBQ Chicken Sandwiches

with Creamy Potato Salad & Coleslaw

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re welcoming the familiar flavors of summer with this easy, gourmet take on BBQ. Our succulent shredded (or pulled) chicken sandwiches are infused with smoky, spicy barbecue sauce. We’re topping them with a delicious coleslaw made with green cabbage, vinegar, sugar and a combination of creamy mayonnaise and piquant whole grain mustard. The mayo-mustard duo also dresses a colorful potato salad, made with a bevy of multihued fingerlings and finished with bright chopped scallions. (Depending on what’s freshest at the farms near you, your fingerling potatoes may be yellow, red, purple or two to three of these colors combined!)

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook & shred the chicken:
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 10 to 12 minutes, or until cooked through. Thoroughly drain the cooked chicken and transfer to a cutting board. Using 2 forks, carefully shred into bite-sized pieces. Rinse and wipe out the pot.

Prepare the ingredients:
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. Slice the potatoes into ¼-inch-thick rounds. 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. Halve the buns. In a bowl, combine the mayonnaise and mustard.

Cook the potatoes & make the potato salad:

3 Cook the potatoes & 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. Drain thoroughly and return to the pot. Off the heat, add the pickle relish, white bottoms of the scallions and half the mayonnaise-mustard mixture; stir to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish.

Make the coleslaw:
4 Make the coleslaw:

While the potatoes cook, in a large bowl, combine the cabbage, 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. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Toast the buns & dress the chicken:
5 Toast the buns & dress the chicken:

While the coleslaw marinates, place the buns on a sheet pan, cut sides up. Toast in the oven 2 to 3 minutes, or until heated 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, 2 to 4 minutes, or until the chicken is thoroughly coated and heated through; season with salt and pepper to taste. Remove from heat.

Assemble the sandwiches & serve your dish:
6 Assemble the sandwiches & serve your dish:

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

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook & shred the chicken:
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 10 to 12 minutes, or until cooked through. Thoroughly drain the cooked chicken and transfer to a cutting board. Using 2 forks, carefully shred into bite-sized pieces. Rinse and wipe out the pot.

Cook the potatoes & make the potato salad:

3 Cook the potatoes & 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. Drain thoroughly and return to the pot. Off the heat, add the pickle relish, white bottoms of the scallions and half the mayonnaise-mustard mixture; stir to thoroughly combine and 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, 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. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Toast the buns & dress the chicken:
5 Toast the buns & dress the chicken:

While the coleslaw marinates, place the buns on a sheet pan, cut sides up. Toast in the oven 2 to 3 minutes, or until heated 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, 2 to 4 minutes, or until the chicken is thoroughly coated and heated through; 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 dressed chicken between the bun bottoms; top with some of the coleslaw (you will have extra coleslaw) and the bun tops. Transfer the remaining coleslaw to a serving dish. Garnish the coleslaw and potato salad with the remaining green tops of the scallions. Serve with the sandwiches. Enjoy!

Assemble the sandwiches & serve your dish: