Mindful Sodexo 
Shredded Carolina Gold chicken on a whole grain roll with lettuce, tomato, onion, and pickles served with wedges and grapes
Nutrition Facts:
Calories: 430, Carbs: 68g, Protein: 28g, Fat: 7g, Sat. Fat: 1g, Sodium: 690mg, Fiber: 7g
Prep Time: 15 to 20 minutes Cook time: 40 to 50 minutes Yield: 4 servings; 1 sandwich, 1/2 cup grapes, and 1/2 cup potato wedges per serving Difficulty level: Intermediate
Carolina Gold BBQ Chicken Sandwich
Ingredients
Prepare
Carolina Gold BBQ Chicken Sandwich Plate
- 4 (2-ounce) whole grain hamburger buns, toasted
- 12 dill pickle chips, drained
- 4 green lettuce leaves, trimmed
- 4 slices ripe red tomato
- 4 slices red onions
- 1 1/3 cups Shredded Carolina Chicken
- 2 cups red seedless grapes
- 2 cups Roasted Lemon Parsley Potato Wedges
- 1. In order, place the following ingredients on the heel of each bun:
- 3 pickle chips
- 1 leaf lettuce
- 1 slice of tomato
- 1 slice of onion
- 1/3 cup Carolina shredded chicken. - 2. Place the crown of the roll on each sandwich to close. Enjoy immediately with 1/2 cup of grapes and 1/2 cup of potato wedges on the side!
Shredded Carolina Chicken
- 12 ounces raw boneless and skinless chicken breasts and chicken thighs
- 1 1/2 teaspoon Grill Mates BBQ Seasoning
- 3/4 cup low-sodium chicken broth
- 1/4 cup Carolina Gold BBQ sauce
- 1. Preheat the oven to 400 degrees Fahrenheit. Coat the chicken with cooking oil spray and evenly rub it with BBQ seasoning. Place the seasoned chicken on a hot grill or skillet. Cook for 2 to 3 minutes until well-marked on both sides.
- 2. Transfer the chicken to a small baking dish. Pour in the stock and cover the pan with foil. Braise the chicken for 25 to 30 minutes at 400 degrees Fahrenheit or until fork tender. Remove the chicken from the oven and allow it to cool slightly. Remove the chicken from the braising liquid, keeping the braising liquid in the pan.
- 3. Shred the chicken and place it into a small saucepan. Combine the BBQ sauce with 3 tablespoons of braising liquid and add it to the pulled chicken. Bring the chicken to a simmer and cook for 5 to 10 minutes until the sauce has thickened slightly. Keep warm until ready to enjoy or cool quickly, and keep covered in the refrigerator until ready to use.
Roasted Lemon Parsley Potato Wedges:
- 1 pound 2 ounces baking potatoes (about 2 large potatoes)
- 1 1/2 teaspoon Italian seasoning
- 1/2 teaspoon lemon zest
- 1 1/2 teaspoons chopped fresh Italian parsley
- 1. Preheat the oven to 450 degrees Fahrenheit. Cut each potato into eight wedges. Bring a small pot of water to a boil. Blanch the potatoes in the hot water for 5 to 8 minutes or until cooked most of the way and still slightly firm. Alternatively, microwave the potato wedges in 30-second bursts for 3 to 4 minutes.
- 2. Spray the potato wedges with nonstick pan spray and season them with Italian seasoning.
- 3. Coat a baking sheet with nonstick pan spray. Spread the potatoes in a single layer, making sure not to overcrowd them.
- 4. Roast the potatoes for 10 to 15 minutes at 450 degrees Fahrenheit or until light golden brown and tender.
- 5. Toss the cooked wedges with lemon zest and chopped parsley. Keep warm until ready to enjoy.
Chef Tips:
- Consider making a large batch of the Shredded Carolina Chicken and shredding it with the paddle attachment of a stand mixer. You can make the sauce mixture ahead of time and pour it into the stand mixer while you shred the chicken.
- You can keep the Shredded Carolina Chicken in the refrigerator for up to 2 days or freeze it for up to 6 months.
