Barbecue and I have a somewhat unique relationship.
Now I don't wanna freak anyone out but I have always been a fan of the smell of that tangy smoky sauce. There's something so nostalgic about bbq - it brings back memories of family cooks outs and pool parties and has always remained a summer staple - and who said you can't have a little summer in the dead of winter?
It has always been a challenge in our household to see all the things we can do with leftover chicken. Usually we opt for the chicken salad sandwich route or the go-to casserole recipe but this time we decided to try something new. We wanted something savory yet sweet with a variety of textures. For the slaw we wanted something sweet and tangy to compliment the smokiness of the chicken so I opted for an apple slaw (that - and I was too lazy to run to the store and buy cabbage). I cut mine slightly chunky, just for the added crunchy texture but you could cut them thinner or even shred the apples and add some carrots if ya fancy.
For the chicken...
2 cups of shredded cooked chicken (I used leftover from a whole roasted chicken made the night before)
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
1.For the sauce, mix all the ingredients in a mixing bowl and whisk well to dissolve the sugar.
2.In a saute pan with 1 tsp oil, heat the shredded chicken on medium heat. Add desired amount of sauce and cook until heated through and thoroughly sauced.
recipe from Emeril Lagasse
For the apple slaw...
tops 3-5 sandwiches
2 Large apples, finely julienned
1/4 tsp black pepper
1 tsp dried parsley
1-2 TBS mayo or miracle whip (just enough to wet it)
2 tsp apple cider vinegar
1 TBS honey
Mix together and place on top of chicken, all on a toasted bun.