Barbecue Chicken Sandwiches with Pickled Okra Slaw

Total Time:
35 min
10 min
25 min

4 servings

  • 1 1/2 pounds skinless, boneless chicken breasts (about 3 medium)
  • 1/2 cup sliced pickled okra, plus 1/4 cup brine
  • 3 scallions (1 cut into thirds, 2 chopped)
  • 2 tablespoons chopped fresh dill, plus 2 whole sprigs
  • 4 cups coleslaw mix (about 8 ounces)
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 4 whole-wheat sesame hamburger buns, split
  • 1/2 cup chili sauce (such as Heinz)
  • 1 tablespoon molasses
  • 1 tablespoon yellow mustard
  • Preheat the oven to 350 degrees F. Place the chicken in a medium saucepan and add 2 cups water, the okra brine, large scallion pieces and dill sprigs. Bring to a boil over high heat. Reduce the heat to a simmer and partially cover. Simmer until the chicken is just cooked through, about 15 minutes.

  • Meanwhile, toss the coleslaw mix, pickled okra and the chopped scallions and dill in a medium bowl. Add 2 tablespoons vinegar and 1 tablespoon olive oil, season with salt and pepper and toss; set aside. Brush the buns with the remaining 1 tablespoon olive oil; place on a baking sheet and bake until lightly toasted, about 5 minutes.

  • Reserve 1/2 cup poaching liquid, then drain the chicken and transfer to a cutting board. Shred the chicken with 2 forks and return to the pot. Add the chili sauce, molasses, mustard, the remaining 1 tablespoon vinegar and 1/4 cup of the reserved poaching liquid. Cook over medium heat, stirring, until warmed through, 2 to 3 minutes, adding the remaining poaching liquid as needed if the chicken is too dry. Pile the pulled chicken on the buns and serve with the slaw.

  • Photograph by Ryan Dausch

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