Barbecue Chicken Sandwich with Corn Salad
Leave the dirty barbecue outside and rely on technique to create this summer classic! Gently poaching chicken breast and tossing with your favorite BBQ sauce is a quick and easy way to mimic labor intensive barbecued chicken. Incredibly moist and delicate, this sandwich will scratch any summer BBQ itch in a fraction of the time.
Yield: All recipes serve 2 people
Chef Notes: Buy a bag of pre-shredded coleslaw to save yourself a few minutes.
Poaching chicken breast is quick and yields moist and tender chicken. Often folks will make a BBQ chicken in the crockpot, which tends to dry out the chicken while taking al lot longer!
Components
Poached BBQ Chicken
Coleslaw
Potato Buns
Corn Salad
Mise
Poach the Chicken Breasts▸ Place 2 chicken breasts in a saucepan and cover with water or broth. Heat to 160-170 degrees or until the liquid is steamy. Cook for 12–15 minutes or until the chicken is cooked through, 150 degrees. Remove from the heat and allow to cool slightly before shredding with a fork.
Prepare the coleslaw:
Julienne 1 carrot paper thin
Slice the cabbage thin
In a small bowl, combine the carrot and cabbage with:
¼ C Mayo
2 T Apple Cider Vinegar
½ T Honey
¼ C Minced Cilantro
Salt & Pepper to taste.
Prepare the Corn Salad: Shuck & char the corn using a gas stove, propane torch or broiler setting on the oven. Slice the corn off of the cob. Dice 1 jalapeño and slice 1 scallion. In a medium bowl, combine the corn kernels
¼ C Minced Cilantro
1 Diced Jalapeño
1 Sliced Scallion
1 t Chile Powder
1 T Lime Juice
2 oz Crumbled Feta/Cotija
Toss, season with salt and pepper to taste.
Finish
BBQ Chicken
In a small saucepan, combine the shredded chicken and ½ C of your favorite BBQ sauce. Gently warm on medium heat, adding more sauce to taste.
Toast the Buns
Spread the potato buns with extra mayo, butter or oil. Toast on a skillet until golden brown.
Plate
Pile BBQ chicken onto the bottom half of the potato bun. Top with coleslaw & the top of the bun.
Serve with corn salad on the side!