Open Face Pulled Chicken Sandwiches

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.


  • 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


  • In medium pot, combine all ingredients except chicken. Bring to boil, add chicken. Reduce heat, cover, and cook, stirring occasionally until chicken is tender, 20-25 minutes.
  • When chicken is fall-apart tender, shred chicken using two forks. 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