Mike's Chicken Ciabatta & Cole Slaw

Name: Mike's Chicken Ciabatta & Cole Slaw
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 large Chicken Breasts [cleaned & trimmed - boiled & shreadded]; 1 32 oz Box Chicken Broth [salted]; 1/2 large White Onion [quartered]; 2 large Celery Stalks [quartered]; 15 Twists Cracked Black Pepper; 1/2 tsp Garlic Powder; 1/2 cup Purple Onions [minced]; 1/2 cup Celery [minced]; 1 large Vlassic Pickle Spear [minced]; 1 small Sweet Pickle [minced]; 1/3 cup Parsley [chopped]; 1 cup Mayonnaise; 4 tbsp Milk; 1 tbsp Dijon Mustard; 1 tsp Lemon Juice; 1/4 tsp Black Pepper; 1/2 tsp Salt; 1/4 tsp Dried Dill; 1/2 tsp Celery Seed; 1 tbsp Garlic Powder; 4 large Fresh Ciabatta Bread Squares [topped lightly with mayonnaise]; 3 cup Shreadded Lettuce; 2 large Avacados [four slices on each sandwich]; 1 tbsp Sea Salt [sprinkle lightly on top of each sandwich]; 3 Twists Cracked Black Pepper [on top of each sandwich]; 1 lb Pre-Shreadded Cole Slaw Cabbage; 2/3 cup Mayonnaise; 2 tbsp Vinager; 1/4 cup Granulated Sugar; 1/4 tbsp Black Pepper

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

The weather's warming up for some of us so that means it's time for lighter, juicier, chilled lunches and sides! Serve with a tall glass of iced tea and a lemon wedge.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

The weather's warming up for some of us so that means it's time for lighter, juicier, chilled lunches and sides! Serve with a tall glass of iced tea and a lemon wedge.

Saved

Ingredients

30 mins

4 servings

For The Boiled Chicken
4 largeChicken Breasts [cleaned & trimmed - boiled & shreadded]
132 oz Box Chicken Broth [salted]
1/2 largeWhite Onion [quartered]
2 largeCelery Stalks [quartered]
15Twists Cracked Black Pepper
1/2 tspGarlic Powder
Chicken Sauce
1/2 cupPurple Onions [minced]
1/2 cupCelery [minced]
1 largeVlassic Pickle Spear [minced]
1 smallSweet Pickle [minced]
1/3 cupParsley [chopped]
1 cupMayonnaise
4 tbspMilk
1 tbspDijon Mustard
1 tspLemon Juice
1/4 tspBlack Pepper
1/2 tspSalt
1/4 tspDried Dill
1/2 tspCelery Seed
1 tbspGarlic Powder
Bread
4 largeFresh Ciabatta Bread Squares [topped lightly with mayonnaise]
Chicken Toppers
3 cupShreadded Lettuce
2 largeAvacados [four slices on each sandwich]
1 tbspSea Salt [sprinkle lightly on top of each sandwich]
3Twists Cracked Black Pepper [on top of each sandwich]
Cole Slaw
1 lbPre-Shreadded Cole Slaw Cabbage
2/3 cupMayonnaise
2 tbspVinager
1/4 cupGranulated Sugar
1/4 tbspBlack Pepper
1/2 tspSalt
Sides
4Crispy Vlassic Pickle Spears

Saved

Steps

30 mins

1

Clean chicken, trim fat and quarter onions and celery. Always cut vegetables seperate from chicken to avoid any cross contamination.
2

In a large pot, place chicken breasts, 32 oz box of broth, quartered onions and celery, 15 twists black pepper and powdered garlic and bring to a boil. Boil approximately 20 minutes on high.
3

Drain water from chicken and throw onions and celery away.
4

When chicken cools, shread it with two forks and place in fridge.
5

Finely mince all vegetables that will go into the shreadded chicken and place in fridge.
6

Continue making chicken sauce by mixing mayo, milk, lemon juice and seasonings together and placing in fridge to chill. Once chilled, mix veggies and chicken together and place back in fridge.
7

Begin making your Cole Slaw.
8

Mix mayo, milk, vinager, sugar, pepper and salt in a large bowl with a whisk.
9

Mix in cabbage well and chill.
10

When ready to serve, pile chicken on bread, add avacados and lettuce and spread mayo lightly on Ciabatta bread. Toasted or un-toasted.
11

Serve with chilled Cole Slaw and a dill pickle spear to the side.
12

Authors Note: Cole Slaw is much better after sitting overnight in the fridge.
13

Garnish with parsley and top lettuce with cracked black pepper!

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Cooksnaps

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MMOBRIEN @cook_2891564

on February 19, 2014 04:45

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Chicken Ciabatta & Cole Slaw

Mike's Chicken Ciabatta & Cole Slaw

Ingredients

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