On Tap Oil & Vinegar Recipe Detail

Pulled Chicken Sandwiches

with Baklouti Green Chili Olive Oil, Pineapple White Balsamic, & Serrano Honey Vinegar

Ingredients:

Chicken:

• 1 1/2 lbs skinless, boneless chicken thighs
• 1 tsp Baklouti Olive Oil
• Kosher salt and ground pepper (try our Smashed Peppercorn Sea Salt Blend)
• 2 Tbsp Pineapple White Balsamic Vinegar
• 1 small red onion, chopped
• 1 garlic clove, minced
• 1/2 cup crushed pineapple chunks (canned or fresh)
• 2 Tbsp yellow mustard



Slaw:

• 14 oz bag shredded coleslaw mix
• Kosher Salt and ground pepper
• 1 scallion, thinly sliced
• 1/4 cup cilantro, chopped
• 1/3 cup mayonnaise
• 2 Tbsp Serrano Honey Vinegar


• Buns

Directions:

Chicken: Season chicken with salt and pepper, boil in pot of hot water until chicken is tender. Transfer to bowl and let cool, then shred.

Warm large skillet to med-high and add Baklouti Olive Oil. Sauté red onion, garlic, pineapple chunks until it becomes a thick sauce. Add chicken, mustard and Pineapple White Balsamic Vinegar. Continue to sauté until sauce is distributed evenly on chicken and is reduced.

Meanwhile, to make slaw: Place slaw mix in large bowl and add scallions, cilantro, mayonnaise and Serrano Honey Vinegar. Toss to coat.

To serve: divide chicken among buns and top with slaw.