Pulled Chicken Sandwich with Mustard BBQ Sauce

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It’s unseasonably warm here so I thought it was the perfect time to share an easy dinner that requires almost no cooking and tastes like BBQ mastery, at least in my humble opinion. I’ve made a quick mustard based BBQ sauce that comes together in 15 minutes and makes anything taste good. Combined it with rotisserie chicken and topped with it all with a Cilantro and Lime Coleslaw, making sandwich heaven.

The sauce is inspired by traditional Carolina pulled pork. I am in awe of their devotion to tasty meat and the amazing sauces that flow out of that area. I will probably never own a smoker, become a pit boss or devote my life to the BBQ cause but I do want to create my own little version. I’m sure they would roll their hickory smoked eyes at me for my short cuts and use of chicken, but this is a damn tasty sandwich that is maybe a little on the healthier side.

I made this while my mom was visiting, she enjoyed every bite and we were divvying up the last delicious mouthfuls. There is a  bit of a zing to the sauce so for my son I combined his chicken with a tomato based sauce. He of course ate the mustard sauce proving my extra steps completely unnecessary.

I’ve listed both  the recipe for the sauce and the coleslaw in this post because they do go so well together but they would be equally delicious on their own. The slaw is tasty, light and makes a great side and the BBQ sauce could make my shoes edible.

I have made a recent change to the BBQ sauce recipe. I found that without cooking the onions first the sauce needed more time. Since I want this to be quick I’ve added the step of cooking the onions making the sauce yummier faster.

BBQ chicken Sandwich

Mustard BBQ Sauce

1Tbsp Olive Oil
1 cup mustard
1/2 cup finely diced onion
1/2 cup brown sugar
1/2 cup white vinegar
3 cloves finely diced garlic
2 tsp chili powder
2 tsp soya sauce
salt to taste

In a saucepan over medium heat cook the onions until they have softened and start to become translucent. Add the garlic briefly cooking then combine in all the ingredients. Allow to simmer for at least 15 minutes, stirring occasionally. Season with salt to taste. The flavours develop more with cooking so if there is time, let it hang out for as long as possible

Cilantro Lime Coleslaw

2 large carrots peeled and grated
2 cups finely chopped cabbage
1/3 cup roughly chopped cilantro
1/2 an avocado
1 tbsp mayo
juice from a small lime
1 tbsp vinegar
1/2 tsp cumin
salt to taste

Combine the carrots, cabbage and cilantro in a large bowl. In a separate small bowl mash the avocado getting it as smooth as possible then mix in the remaining ingredients. Toss the dressing and cabbage mixture. Coleslaw to me seems to taste better once it has had a few minutes to mingle with the dressing so I suggest tossing the salad at least 5 minutes before using.

If avocados are unavailable increase the mayo to 3 tbsp and keep the rest of the recipe the same

For the sandwiches combine 4 cups of hand pulled chicken with the sauce. I used leftover chicken from roasted chicken I made. For a quick dinner a rotisserie chicken would work perfectly here. Pile the saucy chicken on your favourite type of bun and top with the coleslaw. Enjoy!!

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Creamy Vegetable and Chicken Tortilla Lasagna

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I love the Joy of Cooking. In fact, I have actually read it from cover to cover and had it beside my bed until I was finished. Food geek you say? Why yes I am, completely and totally. I learned a lot from this book and use it all the time as a foundation for cooking. When I have a new idea I turn to this wonderful book and can often find a starting place, the waffles and pancakes I make weekly are Joy of Cooking recipes. But sometimes my holy book lets me down and when I had an idea for a chicken and tortilla casserole the one I found, the King Ranch Chicken Casserole recipe was not a recipe I would make. It has almost no vegetables, no spices or yummy seasoning and sounds like it would be cheesy, gloppy chicken. So, I set out to create my own healthier version.

Chicken Tortilla Bake

I like to think I do the book proud with my version and I had a friend test the recipe to make sure it was tasty. She loved that it came together quickly and that she could use a rotisserie chicken.

I’ve used lots of vegetables and cumin, chili powder, garlic and cilantro to add flavour and freshness to this casserole.

Chicken Tortilla Bake

1 tbsp. canola oil
1 diced onion
1 clove garlic
2/3 cup diced tomatoes
1 tbsp. cumin
1 tbsp. chili powder
1 diced red pepper
1 cup frozen corn
1 cup diced zucchini
2 cups cooked chicken

1 can cream of mushroom soup
½ cup greek yogurt or sour cream
1.5 cups shredded cheese
½ cup sliced black olives
¼ cup cilantro
Frank’s Red Hot Sauce
Salt

About 7 Corn tortillas cut in half

Over medium heat sauté the onion in canola oil until they are translucent. Stir in garlic, spices and tomato. Cook for a few minutes until the tomato has softened and the mixture smells delicious. Add the red peppers corn, and zucchini, cook for a few more minutes, then stir in chicken. Remove from heat and set aside.

Casserole without cheeseIn a largish bowl whisk together the mushroom soup and yogurt. Mix in the remaining ingredients except for the tortillas and season to taste with the hot sauce and salt.

In a casserole dish place a single layer of corn tortillas then a layer of the sauce mixture. I find two and a half tortillas fit perfectly. Continue layering, alternating between corn tortillas and sauce, finish with sauce mixture and top with remaining cheese.

Bake for 45 minutes at 350F

My girlfriend added a diced Jalapeño in while cooking the vegetables and I think that would add a wonderful flavour and heat if your family and friends approve. Here’s how this dinner fits into my families weekly meal plan, Weekly Meal Plan