Open-Faced Pulled Chicken Sandwiches

Holly Clegg
  • Yield: 4 servings


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


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

Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.


Nutritional Info *per serving

  • Calories 220
  • Fat 3g
  • Saturated Fat 1g
  • Cholesterol 66mg
  • Sodium 429mg
  • Carbohydrate 20g
  • Fiber 2g
  • Sugars 8g
  • Protein 29g