Erin’s Kickin’ Chicken Sandwich & Tuna Mac Salad

Erin’s Kickin’ Chicken Sandwich

“Not quite Ted’s but awfully damn close.”

The inspiration for this sandwich comes from a restaurant in Winston Salem called Ted’s. Their sandwiches were called Kickin’ Chicken Sandwiches and were a weekly item in our diet when I lived there. They are so delicious! I can’t afford to drive over an hour to get one so I created my own version.”

3 chicken breasts
1/2 onion, chopped
1 lemon
3 Tbsp. water
1/2 head of green cabbage
1 cup ketchup
1/2 cup vinegar
1/4 cup Frank’s Red Hot (or other suitable hot sauce)
3 Tbsp. sugar
1/2 Tbsp salt
1/2 Tbsp. pepper
Garlic powder
Soft sesame seed buns

Preheat oven to 350 degrees.

Rinse and place chicken breasts in an oven-roasted pan. Cut the lemon in half and squeeze 1/2 over the chicken. Sprinkle chicken with salt, pepper, and garlic powder. Chop and add onion in the pan, placing some on top of the chicken. Add the water. Cover and bake for 30-35 minutes.

Meanwhile, prepare barbecue sauce and barbecue slaw.

For the barbecue sauce, mix the ketchup, vinegar, hot sauce, juice from the other 1/2 lemon, 1/2 Tbsp. pepper, 1/2 Tbsp. salt, and 2 Tbsp. sugar. Set aside.

Shred the cabbage on a cheese slicer or mandolin so that you have little chunks vs. the strings of regular coleslaw. Set aside.

When chicken is done cooking, remove lid and let rest for 10 minutes (this helps retain some of the moisture). Shred everything in the pan and add half the barbecue sauce, mixing well.

Take the remaining barbecue sauce and add the additional 1 Tbsp. of sugar. Mix and add this to your shredded cabbage.

Add your shredded chicken to the soft bun and top with barbecue slaw. Enjoy!

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Tuna Mac Salad

This is a summer staple in my family but I changed the dressing a little. My family just adds the mayo straight to the pasta.

1 lb. elbow macaroni, cooked and drained
1 lg. can tuna fish, drained
1/2 an onion, chopped
1 1/2 cup Mayonnaise
4 Tbsp. Italian Dressing
1/4 cup milk
Salt/Pepper to taste

Cook pasta, drain it and let cool. Chop onion and add with tuna to the cooled macaroni.

In a separate bowl mix together mayo, Italian dressing, milk, and salt/pepper. Whisk until mixed well. Add as much of this mixture as desired to your macaroni salad. It will appear runny but thickens and adhears well in the fridge.

One Comment

  1. klds klds said:

    This looks good…just whenI’m trying to give up meat and dairy!

    June 24, 2012

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