BARBECUE CHICKEN SANDWICHES WITH PICKLED OKRA SLAW

Barbecue Chicken Sandwiches with Pickled Okra Slaw image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

1 1/2 pounds skinless, boneless chicken breasts (about 3 medium)
1/2 cup sliced pickled okra, plus 1/4 cup brine
3 scallions (1 cut into thirds, 2 chopped)
2 tablespoons chopped fresh dill, plus 2 whole sprigs
4 cups coleslaw mix (about 8 ounces)
3 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 whole-wheat sesame hamburger buns, split
1/2 cup chili sauce (such as Heinz)
1 tablespoon molasses
1 tablespoon yellow mustard

Steps:

Preheat the oven to 350 degrees F. Place the chicken in a medium saucepan and add 2 cups water, the okra brine, large scallion pieces and dill sprigs. Bring to a boil over high heat. Reduce the heat to a simmer and partially cover. Simmer until the chicken is just cooked through, about 15 minutes.
Meanwhile, toss the coleslaw mix, pickled okra and the chopped scallions and dill in a medium bowl. Add 2 tablespoons vinegar and 1 tablespoon olive oil, season with salt and pepper and toss; set aside. Brush the buns with the remaining 1 tablespoon olive oil; place on a baking sheet and bake until lightly toasted, about 5 minutes.
Reserve 1/2 cup poaching liquid, then drain the chicken and transfer to a cutting board. Shred the chicken with 2 forks and return to the pot. Add the chili sauce, molasses, mustard, the remaining 1 tablespoon vinegar and 1/4 cup of the reserved poaching liquid. Cook over medium heat, stirring, until warmed through, 2 to 3 minutes, adding the remaining poaching liquid as needed if the chicken is too dry. Pile the pulled chicken on the buns and serve with the slaw.

Nutrition Facts : Calories 450, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 101 milligrams, Sodium 1129 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 43 grams, Sugar 16 grams