Low-Lift BBQ Pulled Chicken & Gouda Sandwiches
Enjoy a head start with prepped ingredients & precooked chicken
- Eggs
- Milk
- Wheat
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in under 10 minutes. Here, tender BBQ chicken with Southwest seasoning meets gouda on toasted brioche buns. Crispy ranch salad and potato chips add cool crunch for the ultimate flavor combo. Quick, delicious, and ready when you are!
Ingredients
1 unit
Sliced Dill Pickle
1 piece
Smoky Ranch Salad Kit
(Contains: Eggs, Milk, Wheat)
4 tablespoon
BBQ Sauce
8 ounce
Sous Vide Chopped Chicken
2 teaspoon
White Wine Vinegar
2 slice
Gouda Cheese
(Contains: Milk)
2 unit
Brioche Buns
(Contains: Wheat)
1 tablespoon
Southwest Spice Blend
2 unit
Potato Chips
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Place chicken in a small pot; using two forks (or your hands!), shred into smaller pieces.
- Add BBQ sauce, Southwest Spice Blend, a splash of vinegar (big splash for 4 servings), a splash of water, and a pinch of pepper. Stir to combine; cover with lid. Cook over medium heat, stirring occasionally, until warmed through, 4-5 minutes.
- Meanwhile, halve buns and toast until golden.
- Empty contents of salad kit into a large bowl; drizzle with as much dressing as you like, then toss to evenly coat.
-
Add gouda to bottom buns and top with as much BBQ chicken as you like. Top with as much sliced pickle as you like.
-
Close sandwiches and divide between plates. Serve with salad, potato chips, and any remaining sliced pickle on the side. TIP: Want extra crunch on your sandwiches? Add some potato chips!
