Easy BBQ Pulled Chicken Sandwiches
with Apple Salad
Barbecue has never been easier - and this one doesn't even require your grill! These savoury pulled chicken sandwiches and fresh ranch-drizzled salad will make it to your go-to dinner rotation in short order.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
270 g
Chicken Thighs
2 tbsp
Ketchup
(May contain traces of: Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Mustard, Crustaceans)
1 unit(s)
Chicken Broth Concentrate
9 g
BBQ Seasoning
(Contains: Sulphites May contain traces of: Milk, Tree nuts, Sesame, Soy, Wheat, Mustard, Peanuts)
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Milk, Sesame, Soy, Sulphites, Egg, Mustard)
56 g
Baby Spinach
1 unit(s)
Gala Apple
2 tbsp
Ranch Dressing
(Contains: Milk, Egg May contain traces of: Tree nuts, Sesame, Soy, Sulphites, Fish, Wheat, Mustard)
Not included in your delivery
½ tbsp
Oil*
1 tbsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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 for 2-3 min per side, until golden-brown. (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 for 10-12 min, until cooked through** (DQ: CHECK ROASTING TIME)
- Meanwhile, core, then cut apple into 1/2-inch slices.
- Cut cucumber into 1/2-inch moons.
- To medium bowl, add spinach, apples and cucumbers.
- Set aside.
- Return the pan (used in step 1) to medium heat.
- Add ketchup, 1 tbsp (2 tbsp) sugar and chicken broth concentrate. Cook for 3-4 min, stirring occasionally, until slightly thickened.
- 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 for 3-4 min, until golden-brown. (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.
- To the pan with sauce, add shredded chicken.
- 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.
