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

Everyday Food, May 2012


Read the full recipe after the video.

Recipe Summary

20 mins
20 mins


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!