Shredded chicken sandwich with cabbage and apple salad

Portions:

Preparation:

20 min.

Cooking:

3 to 6 hours

Ingredients

For sandwich assembly

8 slices of Bon ^Matin® No Sugar, No Fat Added Protein Michelin

For the shredded chicken

180 ml (¾ cup) BBQ sauce
30 ml (2 tablespoons) cider vinegar
15 ml (1 tablespoon) brown sugar
1.25 ml (¼ tsp.) onion powder
1.25 ml (¼ tsp.) garlic powder
454 g (1 lb) boneless chicken breasts

For the cabbage and apple salad

60 ml (¼ cup) plain Greek yogurt
30 ml (2 tablespoons) chopped chives
15 ml (1 tablespoon) maple syrup
15 ml (1 tablespoon) lemon juice
10 ml (2 teaspoons) honey mustard
250 ml (1 cup) finely chopped kale
250 ml (1 cup) Cortland apples, julienned
125 ml (½ cup) julienned carrots

Preparation

In a bowl, combine BBQ sauce, cider vinegar, brown sugar, onion powder and garlic powder.
Combine chicken with prepared sauce in a slow cooker. Cook on high for 3 hours or on low for 6 hours. After cooking, shred chicken with two forks.
In a separate bowl, whisk together Greek yogurt, chives, maple syrup, lemon juice and honey mustard.
Pour dressing over cabbage, apples and carrots. Toss to coat.
Top 4 slices of bread with shredded chicken and coleslaw. Close sandwiches with remaining bread slices.

Hubert's advice

Do you often eat chicken and would like to make a change? Well, this recipe can also be made with pulled pork. Just replace the chicken with a piece of pork shoulder roast!

This recipe is a collaboration with Bon matin breads, certified Aliments préparés au Québec.