BALSAMIC PULLED CHICKEN ROLLS
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Balsamic pulled chicken is a great alternative to pulled pork – it’s faster, easier and just as tasty!

Balsamic pulled chicken rolls with super slaw.

Unlike pork, chicken doesn’t need slow cooking to be tender enough to shred. These balsamic pulled chicken rolls are a great option for busy weeknights.

The leftover chicken keeps really well, so is great for lunch the next day too (either cold or warmed up).

If you wanted a healthier option, you could use wholegrain rolls or replace the rolls with wholegrain tortillas. I’ve left the quantity of rolls up to you. Obviously more rolls means less filling per roll, but more carbs to fill you up!

 

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Balsamic pulled chicken rolls with super slaw.

BALSAMIC PULLED CHICKEN ROLLS

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 40 minutes
Serves: 4

Balsamic pulled chicken is a great alternative to pulled pork - it’s faster, easier and just as tasty! These rolls are delicious for both lunch and dinner (the leftover chicken keeps really well).

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Ingredients

CHICKEN

  • 600 g boneless, skinless chicken breasts (1lb 5oz)
  • 2 tsp olive oil
  • 1 tsp garlic powder

SAUCE

  • 2 tsp olive oil
  • 1/2 cup balsamic vinegar (125ml)
  • 1/2 cup boiling water (125ml)
  • 1/4 cup tomato sauce/ketchup (60ml)
  • 3 Tbsp brown sugar
  • 1/2 Tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 beef stock cube
  • 1 tsp garlic powder

SLAW

  • 400 g super slaw (14oz)
  • 225 can pineapple pieces in juice (7.9oz)
  • 1/2 cup plain, unsweetened yoghurt (125ml)
  • 1/3 cup aioli (80ml)
  • 2 Tbsp juice from canned pineapple
  • 1 tsp Dijon mustard

TO SERVE

  • 4-8 rolls or burger buns
  • 4-8 slices cheese, i.e. Colby (80g)

Instructions

  1. COOK CHICKEN

    Preheat oven to 190ºC (375ºF) fan bake. Place a large piece of foil on an oven tray. Place chicken on top. Drizzle with oil, sprinkle garlic powder over the top and season well with salt and pepper. Wrap up in the foil to enclose. Bake for 25 minutes, until chicken is completely cooked through.

  2. MAKE SAUCE

    While chicken cooks, place oil, vinegar, water, tomato sauce, sugar, Worcestershire sauce, mustard, crumbled stock cube and garlic powder in a small non-stick saucepan. Simmer for about 15 minutes, until thickened (should be about the same consistency as tomato sauce/ketchup). Season to taste with salt and pepper.

  3. MAKE SLAW

    Combine slaw and pineapple (reserve the pineapple juice!) in a large bowl. In a separate bowl, whisk together yoghurt, aioli, pineapple juice and mustard. Season to taste with salt and pepper. Add approximately two thirds of the dressing to the slaw and toss to combine.

  4. ASSEMBLE AND SERVE

    If you prefer the rolls warm, place in the oven for a few minutes. Remove chicken from foil, place in a shallow dish and use two forks to roughly shred. Pour balsamic sauce over the top (adjust quantity to suit your tastes) and toss to combine.

  5. Cut rolls in half, spread with remaining slaw dressing, add slices of cheese and top with slaw and chicken. Sandwich together. Serve with extra slaw on the side (the slaw is nice topped with any extra chicken too).

Recipe Notes

WINE MATCH: A Sangiovese.
GLUTEN-FREE OPTION: Make sure you choose gluten-free tomato sauce, Worcestershire sauce, stock cube and aioli. Use your favourite gluten-free wraps or burger buns.
INGREDIENT SWAPS / NOTES: I chose a bagged super slaw mix containing cabbage, beetroot, carrots, broccoli and parsley. It didn’t come with any dressing (I prefer to make my own anyway). If your slaw comes with dressing, feel free to use that instead and then spread the rolls with aioli. I used ciabatta rolls.
STORING AND REHEATING: Store chicken, slaw and serving ingredients separately. Chicken can be warmed in the microwave or eaten cold. Lightly toast rolls if they are no longer fresh. Assemble rolls just before serving.

 

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