Name: Spicy Blackberry Pulled Chicken Sandwich with Butter Lettuce Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (170 g) pkgs blackberries; 1 ½ heads butter (Boston) lettuce; 3 medium carrots; 355 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 3 tomatoes; 6 whole grain buns or rolls; apple cider vinegar; basil, dried; black pepper; brown sugar; chili powder; extra virgin olive oil; garlic powder; hot sauce; mayonnaise; salt; Worcestershire sauce

Spicy Blackberry Pulled Chicken Sandwich with Butter Lettuce SaladSpicy Blackberry Pulled Chicken Sandwich with Butter Lettuce Salad — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

3 (170 g) pkgs blackberries

1 ½ heads butter (Boston) lettuce

3 medium carrots

355 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

3 tomatoes

6 whole grain buns or rolls

apple cider vinegar

basil, dried

black pepper

brown sugar

chili powder

extra virgin olive oil

garlic powder

hot sauce

mayonnaise

salt

Worcestershire sauce

Instructions

Place broth, vinegar, Worcestershire, sugar, and spices in a large pot. Stir to combine and bring to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid is boiling, add chicken to the pot and reduce heat to medium-low. Cover and cook until chicken is cooked through, about 15 minutes.

While the chicken is cooking, place mayo, vinegar, oil, and spices in a large bowl. Whisk to combine the dressing.

Medium dice tomatoes. Add to the bowl with the dressing.

Peel, trim, and coarsely grate carrots. Add to the bowl and set aside.

When the chicken is done, transfer to a plate, leaving the liquid in the pot.

Add blackberries and hot sauce to the pot, then mash with a potato masher to create a chunky sauce. Return to medium heat and cook, stirring occasionally, until thickened, 8-10 minutes.

Meanwhile, chop or tear lettuce into bite-sized pieces. Add to the bowl with the dressing, toss to combine the salad, and set aside.

Toast buns if desired.

Using two forks, shred the chicken into bite-sized pieces. Return to the pot with the reduced sauce, stir to combine, and remove from heat.

Divide buns between plates. Top the bottoms with pulled chicken, then close with the top half of the bun. Serve with salad on the side and enjoy!

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