Tag Archives: Chicken

Quick BBQ Pulled Chicken Sandwiches

A few weeks ago, I had a craving for BBQ chicken. It was 5:30 p.m. – wayyyy too late in the game to slow cook it in a crock pot. Not even fathomable to wait until the next day to make it. I wanted BBQ and I  wanted it now. Luckily, I came across Rachael Ray’s version and, woo hoo! – it could be done in under an hour!  I was skeptical about making a pulled chicken sandwich in just 55 minutes, but I was BBQ-desperate and decided to give it a try. While this recipe is kinda sorta cheating and probably makes the BBQ authorities cringe, I thought it came out delicious and it certainly satisfied my craving. A plus was that the chicken (I used boneless skinless chicken tenderloins, the kind that come frozen in a bag) literally fell apart when it came time to pull it apart with two forks. That was my first clue that Rachael was steering me in the right direction with this one. Therefore, I am pleased to post this recipe (with a couple of modifications) for all of you who need a quick BBQ fix now and again!


  • 4 boneless chicken breast halves (I used about 8 large frozen chicken tenderloins), thawed
  • 1 medium onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1-1/3 cups barbecue sauce
  • ½ cup apple cider vinegar
  • Hot pepper sauce
  • Salt and pepper
  • 6 whole wheat kaiser rolls
  • Optional – 6 oz. shredded Monterey Jack cheese


Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1-1/2 cups). Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes.

Remove the chicken from the sauce and shred with two forks.

Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with the cheese (optional).


Healthy Taco Salad Bowls

It’s summer and even though my work schedule slows down almost to match the pace of those beloved lazy summer nights, I’m still too busy to whip up a culinary work of art during the week. My healthy taco salad bowls are the answer to a quick and tasty (and might I add EASY) dinner that is full of flavor. It also goes wonderfully with a margarita. I realize that this recipe can barely be considered to be a recipe, but sometimes I need the jolt of a new meal idea, so I hope you like this enough to add it to your dinner rotation.


Two taco shell bowls (these usually come in a box of four bowls – perfect for an encore!)

Two cups of uncooked boneless, skinless chicken breast, diced into bite-sized chunks

1 packet taco seasoning (your choice of mild or spicy)

1/3 cup of water

½ cup diced scallion onion

Romaine lettuce, chopped into salad-sized pieces

1 bag shredded Mexican-blend cheese

1 cup diced tomato

½ cup diced red onion

½ cup sour cream (optional)

½ cup guacamole (optional)

½ cup jalapeno peppers, sliced (optional)


Preheat oven to 350 degrees, according to taco shell bowl directions.

Dice tomatoes and set aside.

In a large frying pan using 1/4 cup water in the bottom of the pan, heat diced chicken until just cooked.

Add diced scallions and toss with chicken.

Add taco seasoning, according to packet directions.

Cook off water until the chicken is coated with the seasoning.

Put two taco shell bowls on a baking sheet and heat in oven for five minutes or until edges are brown. Place each taco shell bowl on a plate.

Fill each taco shell bowl about a third of the way up with chopped romaine lettuce. Add chicken on top, followed by cheese, tomatoes, red onion and jalapeno peppers if desired.

Add a dollop of sour cream and guacamole on top or on the side of the plate. Garnish with a few pieces of diced scallion onion and diced tomato.