Pulled Chicken Sandwiches with Mango Slaw

These were good. While I do have a pulled chicken sandwich recipe that I like better, I would definitely make these again simply because of how quick they are to make. Next time, though, I would probably make some more of the chicken mixture because the portion size was just a bit small for a hungry husband 🙂

The coleslaw was really good, too. My 6 1/2-year-old daughter, Ella, thanked me for putting mango in it!

Black Pepper and Molasses Pulled Chicken Sandwiches
with Mango Slaw
Cooking Light, November 2009

3 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
12 ounces boneless, skinless chicken thighs, cut into 2-inch pieces
4 sandwich rolls, cut in half horizontally
12 dill pickle chips

Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups of meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.

Mango Slaw:
4 cups packaged coleslaw mix
1 cup chopped mango
1/4 cup vertically sliced red onion
1/4 cup canola mayonnaise (I used light mayonnaise)
1 tablespoon cider vinegar
1 tablespoon sugar
1/4 teaspoon salt

Combine all ingredients in a large bowl. Toss well.

4 servings
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