Categories: Meals
Ingredients
- 1 1/2 lbs. chicken breasts
- 1/2 cup sliced pickled okra, plus 1/4 cup brine
- 3 scallions (1 cut into thirds, 2 chopped)
- 2 tbsp. chopped fresh dill, plus 2 whole sprigs
- 4 cups coleslaw mix
- 3 tbsp. apple cider vinegar
- 2 tbsp. olive oil
- Kosher salt and black pepper
- 4 whole-wheat sesame hamburger buns, split
- 1/2 cup chili sauce
- 1 tbsp. molasses
- 1 tbsp. yellow mustard
Directions
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Preheat oven to 350. Place the chicken in a medium saucepan and add 2 cups water, the okra brine, large scallion pieces and dill sprigs. Bring to a boil over high heat. Reduce the heat to a simmer and partially cover. Simmer until the chicken is just cooked through, about 15 minutes.
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Meanwhile, toss the coleslaw mix, pickled okra and the chopped scallions and dill in a medium bowl. Add 2 tbsp. vinegar and 1 tbsp. olive oil, season with salt and pepper and toss; set aside. Brush the buns with the remaining 1 tbsp. olive oil; place on a baking sheet and bake until lightly toasted, about 5 minutes.
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Reserve 1/2 cup poaching liquid, then drain the chicken and transfer to a cutting board. Shred the chicken with 2 forks and return to the pot. Add the chili sauce, molasses, mustard, the remaining 1 tbsp. vinegar and 1/4 cup of the reserved poaching liquid. Cook over medium heat, stirring, until warmed through, 2-3 minutes, adding the remaining poaching liquid as needed if the chicken is too dry. Pile the pulled chicken on the buns and serve with the slaw.