Open-Faced Pulled Chicken Sandwiches

  • 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. Toss all ingredients except chicken and buns in a large pot. Bring to boil; add chicken.
  2. Reduce heat, cover, and cook, stirring occasionally until chicken is tender, 20 to 25 minutes.
  3. When chicken is tender, remove and shred with forks. Place on buns and serve.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

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