Chicken dishes get even easier when you can substitute pulled chicken in your favorite recipes. Roasted or smoked chicken meat that is pulled off the bone and seasoned with a wide array of concoctions before serving goes well in any standard chicken recipe. So, the next time you make chicken in the oven, throw another bird in there and use these tips to serve pulled chicken.
Instructions
1. Prepare a raspberry vinaigrette. Marinate the pulled chicken in the vinaigrette for one hour before serving. Make a salad of field greens and serve with the pulled chicken atop as a light lunch.
2. Fry slices of Cubanelle peppers and Vidalia onions in extra virgin olive oil just until both vegetables start to wilt and turn brown at the edges. Warm the pulled chicken in the vegetable mixture. Stuff chicken and vegetables into a split hoagie, topped with American cheese slices, and broil just until cheese melts. Serve as a chicken pepper steak.
3. Place pulled chicken in a large bowl. Gently toss with a loose North Carolina-style barbecue sauce. Place chicken on grilled, buttered Kaiser rolls and top with sour pickles and cole slaw. Serve as a hot sandwich.
4. Toss pulled chicken with pitted Kalamata olives, slices of roasted red peppers, chopped green onions and oregano. Pile onto thick slices of grilled, buttered country bread and top with Provolone cheese slices. Broil just until cheese melts. Serve as a quick supper.
5. Grill on both sides Greek pita bread spread with extra virgin olive oil. Place pita on a plate and top with pulled chicken, arugala leaves, olive oil, tarragon vinegar, roasted broccoli and chunks of feta cheese. Serve as a knife and fork sandwich for lunch or dinner.
Tags: pulled chicken, just until, before serving, cheese melts, cheese melts Serve, cheese slices
