While you enjoy these sandwiches, what's left of your chicken simmers in water, creating stock to use later.



Ingredient Checklist


Instructions Checklist
  • Shred chicken, discarding skin and reserving bones. In a medium pot, bring chicken bones and 9 cups water to a boil over high. Reduce heat and simmer, partially covered, 1 1/2 hours. Strain stock through a fine-mesh sieve into a heatproof container; let cool to room temperature. Cover and refrigerate for use in Baked Polenta with Sausage and Artichoke Hearts and Tortellini Soup with Peas and Spinach.

  • Meanwhile, stir together apple, cucumbers, scallions, and mayonnaise. In a large skillet, heat chicken, mustard, vinegar, honey, and 1/4 cup water over medium-high, tossing to combine, until warmed through, 3 to 5 minutes; season with salt and pepper. Divide chicken mixture among buns and top with apple-cucumber slaw.

Reviews (2)

14 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Really tasty! The slaw really compliments the chicken and it was very easy to make. I used 1 regular cucumber and cut out the seeds. I'm not a big cucumber fan so I was a little nervous about trying this but it was delicious!
Rating: 5 stars
This recipe was a hit with my boyfriend and I! I found that a whole rotisserie chicken made about 6 sandwiches instead of 4. I also omitted 1 cucumber from the recipe because I wanted to taste more apple. Also, without the extra cucumber in the slaw I still had plenty of mixture for all 6 sandwiches. I am storing this recipe away for later use!