Name: Barbecue Chicken Sandwiches with Pickled Okra Slaw
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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

Barbecue Chicken Sandwiches with Pickled Okra Slaw

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