I have two things I want to share with you but promise to keep it short. (The Bachelorette is on soon!) To start, I secured my first media hit for Two of a Kind! I’m probably way giddier than I should be – but I am in PR and live for these wins.
After nearly a decade of reaching out to reporters, journalists and bloggers on behalf of my company, I’ll admit it’s a bit strange pitching myself as an expert. But it’s also exciting.
A few weeks ago, while scanning media queries at work, I saw that a writer was looking to find out what food bloggers keep in their fridge. I thought, “I’m a food blogger,” albeit one that is new to the industry. I sent in a short response later that evening.
Just this morning, I received an email from the writer informing me that the story ran earlier this month on Good Housekeeping’s website – and I was included, alongside some of my food blogging idols, including Tracy Benjamin from Shutterbean and Gaby Dalkin from What’s Gaby Cooking. Way cool. (And, if you’re curious, I currently have 1.5 sticks of butter and a bottle of Trader Ming’s Sesame Soy Ginger Vinaigrette in the fridge.)
But enough about that. The second thing I want to share is the recipe for these shredded chicken and no-mayo coleslaw sandwiches. I made them over the weekend using cornbread brioche buns; if you don’t have the time or patience to bake, go ahead and use store-bought bread.
Unlike many pulled meat recipes that take hours to cook, this shredded chicken comes together relatively quickly (no more than two hours from start to finish). The final product is flavorful, moist and versatile (you could put it in a quesadilla, omelette or green salad).
For a refreshing accompaniment to the shredded chicken, make this no-mayo coleslaw. Since the dressing is made with avocado, Greek yogurt and a few seasonings, it’s super creamy. And as someone who’s not fond of mayo, I find it superior to most overly greasy recipes.
And that’s it – I know I promised to keep it short(ish)!
Recipes adapted from Pinch of Yum and Oatmeal with a Fork.
- 2 tablespoons olive oil
- 5-6 canned chipotle peppers in adobo, minced + 2 teaspoons adobo sauce
- 8 garlic cloves, minced
- 2 cups freshly squeezed orange juice
- 3 cups chicken broth
- 1 cup light beer
- 1 cup fresh cilantro, chopped
- 2 pounds boneless, skinless chicken breasts
- 4 teaspoons Dijon mustard
- 1 small ripe avocado (about ½ cup mashed)
- ½ cup full-fat Greek yogurt
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- ½ tablespoon Dijon mustard
- 1 tablespoon grated red onion
- ¼ teaspoon salt
- freshly ground black pepper, to taste
- ½ head green cabbage, thinly sliced
- 1 large carrot, peeled and grated
- 1-2 green onions, thinly sliced
- 8 cornbread brioche buns, for serving
- avocado, for serving (optional)
- In a large pot, warm olive oil over medium heat. Add chipotle peppers and garlic; sauté for 1-2 minutes.
- Add orange juice, chicken broth, beer and cilantro and bring to a boil. Nestle the chicken breasts in the sauce, cover and reduce heat to medium-low. Simmer for 20 minutes or until chicken is cooked through.
- Remove chicken from sauce and place on a baking sheet to cool. Shred chicken with your fingers or two forks.
- Meanwhile, add mustard to sauce and whisk until smooth. Simmer until sauce reduces by half, about 30-45 minutes.
- Add shredded chicken back to pot and toss with sauce. Top with additional fresh cilantro.
- In a food processor, purée avocado and yogurt until smooth. Add maple syrup, rice vinegar, mustard, red onion, salt and a few grinds of black pepper; process until creamy. Add 1-2 tablespoons of water to thin out the dressing, if desired.
- In a large bowl, combine the cabbage, carrot and green onions. Pour dressing over cabbage mixture and toss to combine. Let sit in the refrigerator so flavors can develop.
- Split and toast buns. Top with shredded chicken and a spoon or two of the chicken sauce, coleslaw, and slices of avocado, if desired.
So excited to find this mayo-less coleslaw recipe! I typically avoid all coleslaws for that reason, but I’ll definitely give this one a try with the shredded chicken – thanks 🙂
Yay! I hope you like it, Courtney!