I’ll let you in on a little secret–I tried making scones over the weekend without following an exact recipe and totally failed. The scones were hard, dense, and chewy–far from the light, fluffy, deliciousness I expected. It was a 2 hour labor of love that turned into pain and then just plain hatred. But somewhere in between the pain and hatred stage, a realization struck me–I’ll never be a great baker, with or without a recipe. My frosting or decorations will never look like Martha Stewart’s, no matter how much effort I put into it. More power to you if you can make it look that good–I will be forever envious–but you have to know your limitations and perfect baking appears to be mine.
Which brings us to today’s recipe: shredded chicken sandwiches. Because you know what I am good at?
Eating Making sandwiches. Darn good ones most of the time if you ask me! I can’t help it if I like a bit of comfort food after a long day at work and although I try not to eat it every night, following a recipe disaster like this weekend with these sandwiches certainly makes life seem a lot better.
The coleslaw is the icing on the cake, to put it in terms of all you actual bakers out there, for the sandwiches. Nothing quite compliments the smoky flavor of barbecue sauce and chicken like some vinegary, mayonnaise-y veggies.
So if you’re feeling like you need a little comfort food in your life too, this just might be the recipe for you.
Shredded Chicken Sandwiches
1/4 red onion, chopped
1 cup carrots, grated
1 cup shredded green cabbage
2 tablespoons mayonnaise
1 1/4 teaspoon salt
1 1/4 teaspoon pepper
1 chicken breast
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/2 cup barbecue sauce
In a medium bowl, combine mayo, cabbage, red onion, carrot, and 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper to make coleslaw. Mix until combined, cover, and refrigerate for about 20-30 minutes.
Combine smoked paprika, garlic powder, and the remaining salt and pepper in a small bowl to form a spice rub for the chicken. Rub the spices on the chicken until completely covered.
Heat griddle or frying pan until warm. Cook chicken about 5 minutes per side, or until cooked all the way through.
Remove chicken and shred.
In a medium frying pan, heat oil until warm. Add shredded chicken back into the pan along with the barbecue sauce with about 2 tablespoons of water. Mix well and reduce for a few minutes.
While the chicken cooks, toast buns. Spread each side with a bit of melted butter, if you like, then assemble sandwiches with barbecue chicken and coleslaw.
Time: 45 minutes.