Directions
- In a medium size saucepan combine water, apple cider vinegar, onion cut in half, smashed garlic cloves, California Love blend, Worcestershire sauce, whole grain mustard and sunflower oil, bring up to boil.
- Once it has boiled, lower the heat to simmer and add the chicken breast to cook for 10-15 or until tender yet still moist. Remove the chicken from the liquid and let it cool off enough to handle and shred it.
- While the chicken is cooling down and waiting to be shredded, reduce the liquid to 1½ cups at high heat.
- Add the shredded chicken to the sauce and mix well to incorporate well.
- On a hamburger roll (or any other type of bread you would like) pile some shredded chicken and top it with coleslaw.
Recipe Note
- By simmering the chicken in the sauce you are infusing it with the chicken flavor and infusing the chicken with the flavors of the sauce and spices.
- If you have leftover cooking liquid, don’t throw it out! You can always make another batch or use it as a sauce.
- Feel free to use leftover cooked chicken for this recipe.
- We like to grill or toast the buns for extra taste and texture.
- Use whatever Coleslaw you would like and can even use store-bought to make this sandwich incredibly easy. We love a colorful slaw with greens and purples and lightly dress with either yogurt or mayo. Don’t use too much lemon or vinegar in the slaw dressing because the chicken sauce is acidic as well.
