Pulled Chicken Sandwiches with Apple Cucumber Slaw

Poach the chicken. To do so, place the breasts in a pot just big enough to fit them in. Cover chicken with water and turn heat to high. When the water starts to boil, turn the heat down so the water is at a low simmer. Cover the pot and cook chicken for 10 minutes. Then turn the heat off and leave the pot covered to finish cooking, about 15 minutes. Check the doneness by cutting into the thickest part of the chicken to make sure it’s no longer pink, or use a meat thermometer to ensure the thickest part is at least 165 F. Drain water and allow chicken to cool.

In the meantime, make the slaw. Combine the apple, cucumber, scallions, and mayo in a medium size bowl. Season with salt and pepper. Refrigerate until ready to serve.

When the chicken is cool enough to handle, shred it using two forks, or pull it apart with your fingers.

Add the honey, mustard, water, and vinegar into a large pan over medium-high heat. Stir to begin to combine, then add the pulled chicken, stirring to distribute the sauce. Season with salt and pepper. Heat for 5 minutes or so, until the chicken is warm.

Pile the chicken on top of your buns and top with the apple cucumber slaw. I used pretzel rolls from Trader Joe’s because I was feeling fancy, but whatever you have on hand will do.

Recipe adapted from Everyday Food Magazine.