Pulled BBQ Chicken Sandwiches



I so totally left you guys hanging there!

In my last post, I promised you 2 recipes from 1 store bought rotisserie chicken. I gave you the soup and then, poof, I vanished.

Sorry about that, guys!

I promise you it was worth the wait!

I mean, look at that glorious pile of barbecue chicken and side of sweet potato fries!


This recipe is super easy, and super perfect for a cold, rainy day. So if you’re in the Northeast and getting hit by winter storm Damon, get ready for a cozy dinner to curl up with.

Okay, remember the chicken hubs shredded?


Well, it is the star of today’s show.

Get the show started by slicing a medium white onion and dropping it into a skillet with a drizzle of olive oil. Cook until softened.


In the meantime, pour some store bought cole slaw mix (it’s with the salad stuff – a bag of shredded cabbage and carrots) into a bowl and add a splash of apple cider vinegar. Pop in the fridge to chill. The cabbage provides a nice refreshing crispness, and the apple cider vinegar cuts through the fatty richness of the barbecue chicken.


When the onions are nice and browned, toss in your chicken. A few handfuls, depending on how many sandwiches you’re making.


Give it a big stir and let the chicken and onions cook together for 5-10 minutes.

Next, add a few tablespoons of your favorite barbecue sauce and stir.


Let this cook together for another 5 minutes or so.

Then, assemble your sandwich!

Pile high with chicken, coleslaw and some avocado slices.

Add some extra barbecue sauce if you like things saucy ; ).


Lid on and enjoy!


Chicken Scaloppine with Pepperonata

It’s a super rare occasion when I follow a recipe to the letter.

But when I saw this recipe in Cooking Light Magazine I knew I would not veer from the path.

Peppers and onions cooked down with cherry tomatoes bursting with juicy freshness and a chicken cutlet seared in butter? In

You will need

  • 3 bell peppers, sliced (any color is fine. I used one each of red, yellow and green for a pretty plate)
  • 1 yellow onion, sliced thinly
  • 1 pint cherry tomatoes, halved
  • 2 garlic cloves, minced
  • olive oil
  • 2 tablespoons balsamic vinegar
  • 2 boneless skinless chicken breasts
  • flour
  • salt
  • pepper
  • 1 tablespoon butter

Drizzle olive oil in a pan and add the peppers and onions.


Let these cook down for a good fifteen minutes or so.


Then add the tomatoes and garlic and season with salt and pepper


And let cook for another 10 minutes. The tomatoes will start to burst


Remove the mixture from the pan and set aside.


Now, time to get out some aggression.

Lay your chicken breasts between two pieces of plastic wrap. (I know I said two chicken breasts but the store only had three small ones in a pack, so we’ll each have one and a half). Using your rolling pin, pound the chicken breasts out.


Season the chicken with salt and pepper. Dip in flour and shake off excess. Drop a tablespoon of butter into the pot you cooked the pepper mixture in and lay the chicken breasts out.


Because they are so thin, they cook pretty quickly. A few minutes on each side and they are golden.


Serve the chicken alongside the pepper mixture (pepperonata)