Easy BBQ Pulled Chicken Sandwiches
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Easy BBQ Pulled Chicken Sandwiches

Easy BBQ Pulled Chicken Sandwiches

with Apple Salad

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

280 g

Chicken Thighs

2 tbsp


(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)

1 unit(s)

Chicken Broth Concentrate

1 tbsp

BBQ Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)

56 g

Baby Spinach

1 unit(s)

Gala Apple

2 tbsp

Ranch Dressing

(Contains Egg, Milk May contain Sulphites, Wheat, Fish, Mustard, Sesame, Soy)


Nutrition Values

Calories530 kcal
Fat16 g
Saturated Fat3.5 g
Carbohydrate59 g
Sugar16 g
Dietary Fiber5 g
Protein36 g
Cholesterol135 mg
Sodium1260 mg
Trans Fat0.1 g
Potassium750 mg
Calcium125 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


  • Pat chicken dry with paper towels. Season with salt and pepper.
  • Sprinkle all over with BBQ Seasoning.
  • Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
  • Transfer chicken to a parchment-lined baking sheet.
  • Roast in middle of oven, stirring halfway through, until cooked through, 10-12 min.** (DQ: CHECK ROASTING TIME)
  • Meanwhile, core, then cut apple into 1/2-inch slices.
  • Cut cucumber into 1/2-inch moons.
  • Add spinach, apples and cucumbers to a medium bowl.
  • Set aside.
  • Add ketchup, brown sugar and chicken broth concentrate to the pan (used in step 1) over medium heat. Cook, stirring occasionally, until slightly thickened, 3-4 min.
  • Remove the pan from heat.
  • Meanwhile, halve buns.
  • Arrange on an unlined baking sheet, cut-side up.
  • Toast buns in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
  • When chicken is done, use transfer to a large plate or a clean surface.
  • Using two forks, shred chicken into bite-sized pieces.
  • Add shredded chicken to the pan with the sauce.
  • Toss to combine.
  • Drizzle Ranch Dressing over salad, then toss to combine. Season with salt and pepper to taste.
  • Divide chicken on bottom buns. Close with top buns.
  • Divide pulled chicken sandwiches and salad between plates.