with Creamy Apple Coleslaw
Ingredients: Chicken breast • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Artisan bun (milk, soy, wheat) (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) • Granny Smith Apple • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Ranch dressing (egg, milk) (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) • Rice vinegar (rice vinegar, sugar, salt) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Ketchup
2 tbsp
Chicken Broth Concentrate
1 unit(s)
Applewood Smoke Spice
7 g
Artisan Bun
2 unit(s)
Ranch Dressing
2 tbsp
Coleslaw Cabbage Mix
170 g
Seasoned Rice Vinegar
0.5 tbsp
Granny Smith Apple
1 unit(s)
Oil*
0.5 tbsp
Sugar*
1 tbsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
Butter*
1 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Sprinkle all over with Applewood Smoke Spice.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 1-3 min per side, until golden.
- Transfer chicken to a parchment-lined baking sheet.
- Roast in the middle of the oven for 12-14 min, until cooked through.**
- Meanwhile, core, then cut apple into 1/4-inch matchsticks.
- To a medium bowl, add coleslaw cabbage mix, apples and ranch dressing. Season with salt and pepper. Toss to coat.
- Return the pan (from step 1) to medium.
- To the pan, add ketchup, 1 tbsp (2 tbsp) sugar, 1 tbsp (2 tbsp) butter, 1/2 tbsp (1 tbsp) vinegar, and chicken broth concentrate. Cook for 3-4 min, stirring occasionally, until slightly thickened.
- Remove the pan from heat.
- Meanwhile, halve buns.
- On an unlined baking sheet, arrange buns, cut-side up.
- Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- When chicken is done, 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 and any resting juices.
- Toss to combine.
- Drizzle ranch dressing over salad, then toss to combine. Season with salt and pepper to taste.
- Divide chicken on bottom buns. Top with coleslaw. Close with top buns.
- Divide pulled chicken sandwiches between plates. Serve remaining coleslaw on the side.
If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear chicken thighs, then increase the roast time to 12-14 min.**
670
kcal
Calories
23
g
Fat
7
g
Saturated Fat
68
g
Carbohydrate
26
g
Sugar
7
g
Dietary Fiber
47
g
Protein
145
mg
Cholesterol
1210
mg
Sodium
0.4
g
Trans Fat
1050
mg
Potassium
125
mg
Calcium
4
mg
Iron
