Recipe: Shredded Chicken Sandwiches, Shredded Chicken Salad Sandwiches, BBQ'd Chicken Sandwiches, Pulled Chicken Sandwiches

SHREDDED CHICKEN SANDWICHES WITH HORSERADISH SAUCE

FOR THE CHICKEN:
4 boneless, skinless chicken breasts
5 tbsp Greek seasoning
1 tbsp lemon pepper
1 lemon (juice of)
1 cup water
FOR THE HORSERADISH SAUCE:
7 tbsp fat free mayonnaise
2 tbsp prepared horseradish
TO SERVE:
4 white flour pitas
lettuce leaves (or shredded lettuce)
1 tomato, sliced
1 onion, thinly sliced
1 cup shredded 2% sharp cheddar cheese

TO PREPARE THE CHICKEN:
Season chicken breast with Greek seasoning and lemon pepper. Mix lemon juice and water in a marinating container. Add seasoned chicken to liquid marinate. Place in refrigerator. For a deeper flavor, refrigerate up to 3 hours.

For the horseradish sauce, mix mayonnaise and horseradish in a small container and refrigerate.

WHEN READY TO COOK:
Preheat grill for 5 minutes on high.

Place chicken on grill; discard marinade. Cook chicken until done turning at least once. Shred cooked chicken with a fork.

TO SERVE:
Cut each pita in half and open. Stuff each pita (in this order) with lettuce, tomato, onion, shredded chicken, and cheese. Serve with the horseradish sauce.

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SHREDDED CHICKEN SALAD SANDWICHES

4 cooked boneless, skinless chicken breast halves, shredded
1 cup cashews, coarsely chopped (or less)
1/2 cup Reduced Fat Ranch salad dressing (or to taste)
1 1/2 tbsp chopped fresh dill
1 avocado peeled, pitted and diced
salt and pepper to taste
12 slices turkey bacon
Soy sauce
6 slices reduced fat Swiss cheese
12 slices wheat bread, toasted (or wheat pitas)

In a large bowl, mix the cooked chicken, cashews, ranch dressing, dill, and avocado. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes.

Place bacon in a large skillet. Cook over medium high heat until evenly brown, adding a few small drops of soy sauce on each slice. Take off heat when done.

Spread even amounts of the chicken mixture on 6 slices of toasted bread or pita. Top each with 2 slices bacon and 1 slice Swiss cheese. Top with remaining bread slices to make sandwiches.

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BBQ'D CHICKEN SANDWICHES

1 roasted chicken, warm
1 cup barbecue sauce, warm, plus more if desired
4 Kaiser rolls, cut in half horizontally
1/2 cup dill relish
4 lettuce leaves

Remove chicken meat from bones, discarding skin and bones. Shred meat and combine with barbecue sauce in a bowl; mix thoroughly.

Divide chicken mixture between rolls. Top with relish and lettuce and serve.

Servings: 4
Source: Homebound

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PULLED CHICKEN SANDWICHES

1 (1 3/4 to 2 pound) purchased roasted chicken
1 tablespoon olive oil
1 medium onion, cut into 1/4-inch-thick slices
1/3 cup cider or white wine vinegar
1/2 cup tomato sauce
3 to 4 tablespoons seeded and finely chopped fresh red and/or green hot chile peppers
2 tablespoons snipped fresh thyme
2 tablespoons molasses
2 tablespoons water
1/2 teaspoon salt
6 Portuguese Kaiser rolls or hamburger buns, split
bread and butter pickle slices

Pull the meat from the chicken, discarding skin, if desired, and bones. Use two forks or your fingers to pull meat into shreds. If desired, use a sharp knife to chop some of the seasoned skin and add it to the chicken.

In a large skillet heat olive oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally to separate into rings.

Add vinegar. Cook 1 minute.

Stir in tomato sauce, hot peppers, thyme, molasses, water and salt. Bring to boiling. Add the chicken, tossing gently to coat. Heat through.

Serve on split rolls with pickle slices.

Servings: 6
Source: Better Homes and Gardens, June 2001