Pulled Roast Chicken Sandwiches | Midwest Living

Pulled Roast Chicken Sandwiches

Pulled Roast Chicken Sandwiches

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  • Makes: 6 servings
  • Yield: 6 sandwiches
  • Start to Finish 30 mins

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  • 1 2 - 2 1/4 - pound purchased roasted chicken
  • 1 tablespoon olive oil
  • 1 medium onion, cut into 1/4-inch slices
  • 1/3 cup cider vinegar or white wine vinegar
  • 1/2 cup tomato sauce
  • 3 -4 tablespoons seeded and finely chopped fresh red and/or green chile peppers*
  • 2 tablespoons snipped fresh thyme
  • 2 tablespoons molasses
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 4 sandwich buns, split
  • Packaged shredded cabbage with carrot (coleslaw mix) (optional)
  • Bread-and-butter pickle slices


  1. Remove meat from chicken, discarding skin and bones. Using two forks, pull meat apart into shreds.
  2. In a large skillet heat oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally to separate into rings. Add vinegar; cook and stir for 1 minute more.
  3. Stir in tomato sauce, chile peppers, thyme, molasses, the water, and salt. Bring to boiling. Stir in shredded chicken; heat through. Serve chicken mixture on buns with coleslaw mix (if desired) and pickle slices.


  • *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

(Pulled Roast Chicken Sandwiches)

Servings Per Recipe 6, vit. A (IU) 292, iron (mg) 3, pro. (g) 33, calcium (mg) 91, Thiamin (mg) 0, vit. C (mg) 8, Polyunsaturated fat (g) 2, carb. (g) 51, sugar (g) 19, Mark as Free Exchange () 0, fiber (g) 2, sodium (mg) 990, Cobalamin (Vit. B12) (µg) 0, Potassium (mg) 461, Niacin (mg) 11, Riboflavin (mg) 0, Folate (µg) 69, Pyridoxine (Vit. B6) (mg) 1, chol. (mg) 84, Fat, total (g) 12, Monounsaturated fat (g) 4, sat. fat (g) 3, cal. (kcal) 445

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