Pulled Chicken Sandwiches with Loaded Potato Salad
Pulled Chicken Sandwiches with Loaded Potato Salad
Serves 4-6
For the Chicken Sandwiches
4-6 brioche buns
2.5-3 lbs boneless, skinless breasts or thighs
1 medium white or yellow onion, peeled and sliced thinly
2 T brown sugar
1 T red wine vinegar
1 T Worcestershire sauce
3-4 cloves garlic, crushed
1.5 cups barbecue sauce of choice
Salt and pepper to taste
Place all ingredients other than the buns in a slow cooker. Cook on high for 2-3 hours or low for 6-7 hours. Remove chicken and shred by hand or using two forks. Return chicken to sauce in slow cooker and stir. Taste and adjust seasoning as needed.
For the Jalapeno Slaw
1 bag slaw mix
½ t chipotle powder
1 jalapeno, thinly sliced (seeds removed if desired)
1/3 cup mayonnaise
1 T apple cider vinegar
1 T hot honey (regular honey is fine)
Salt and pepper to taste
Combine all ingredients in a large bowl and toss to combine. Taste and adjust flavors and seasoning as desired.
For the Loaded Potato Salad
2-3 russet baking potatoes (about 2 lbs.)
¾ cup mayonnaise
½ cup sour cream
1 T Dijon mustard
1 T red wine vinegar
1/3 packet ranch seasoning
4-5 strips of bacon, cooked and crumbled
2-3 green onions, thinly sliced
4 oz cheddar cheese, grated
Salt and pepper to taste
Wash and dry the potatoes. Poke a few holes in them with a knife or fork. Bake at 375 F for 90 minutes or air-fry at 400 F for 60 minutes or until potatoes are soft to the touch. Remove from oven and allow to cool to room temperature. Cut potatoes into large bite-sized pieces. *
Add the mayo, sour cream, mustard, vinegar, ranch and salt and pepper to a bowl. Mix thoroughly. Add the potatoes, green onions, bacon and cheese. Stir to combine. Chill for 30 minutes in the fridge then taste and adjust seasoning as needed. The cheese, bacon and ranch seasoning are all salty so go light on the salt at first.
*To plate, toast the buns and pile on the shredded chicken and slow. Serve with chilled potato salad garnished with more green onions if desired.
