Open Face Pulled Chicken Sandwiches

Move over pulled pork, this chicken has a perfectly balanced tangy and sweet savory barbecue sauce. Serve with your favorite barbecue condiments—I like red onions and pickles. Try with Brie, for a fantastic addition.

This recipe is from Holly Clegg’s trim&TERRIFIC® Too Hot in the Kitchen: Secrets to Sizzle at Any Age.

Ingredients

• 1/4 cup ketchup
• 1 tablespoon cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon molasses
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground ginger
• 1 pound chicken breast tenders, cut into chunks
• 2 whole wheat buns, split and toasted

Preparation

1. In medium pot, combine all ingredients except chicken.
2. Bring to a boil, add chicken.
3. Reduce heat, cover, and cook, stirring occasionally until chicken is tender, 20-25 minutes.
4. When chicken is fall-apart tender, shred chicken using two forks.
5. Pile on toasted buns.

Spicy Advice: Try serving over Sweet Potato Cornmeal Biscuits.

Makes 4 servings with 1/2 cup pulled chicken

Nutritional Analysis (per serving)

• 220 calories (calories from fat 12%)
• 3 grams fat
• 1 gram saturated fat
• 66 milligrams cholesterol
• 429 milligrams sodium
• 20 grams carbohydrate
• 2 grams dietary fiber
• 8 grams sugars
• 29 grams protein
• Dietary Exchanges: 1 starch, 1/2 other carbohydrate, 3 very lean meat