Barbecue Pulled Chicken Sandwiches with Lemony Garbanzo Edamame Salad

Is it almost summer?!#%*&!!!

Getting tried of all the damp, cold weather lately so I enticed my family with a summer menu. Even if it is 35 degrees outside with snow flurries, we can pretend warm weather is right around the corner. Maybe in another 2, 3, 4, or 6 weeks if we are lucky.

Barbecue Pulled Chicken Sandwiches were the main attraction. I paired the sandwiches with a fruit salad for the less adventurous in the group and a Lemony Garbanzo Edamame Salad for those of use wanting more fiber in our diet.

The sandwiches were enjoyed by the whole family. Shredded chicken in a sweet and slightly spicy sauce was sandwiched between not so healthy soft, white rolls. The kids opted out of the Garbanzo and Edamame Salad. Ok with The Husband and I. It left more for us, and we felt we were being really nutritious eating it.

I think I just saw a robin fly by my window. Sunny, warm days must be on their way.

Barbecue Pulled Chicken Sandwiches
makes enough for about 6 sandwiches

2 tablespoons olive oil
2 cups onions, chopped
3 garlic cloves, chopped
1 4-ounce can green chilis, chopped
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon red pepper flakes
1/4 cup apple cider vinegar
1 and 1/4 cups chicken broth, low sodium
2 tablespoons brown sugar
1 12-ounce bottle chili sauce
1 teaspoon salt
1/2 teaspoon pepper
4 chicken breasts, cooked and shredded (Rub with olive oil and sprinkle with salt and pepper. Bake in a 375 degree oven for 30 - 40 minutes)
6 soft, white rolls

Heat a large saucepan to medium high. Add the olive oil and onions and saute for about 8 - 10 minutes. Add the garlic and saute for another minute. Add the green chilis, cumin, coriander, and red pepper flakes and cook for about 2 minutes. Stir in the vinegar and cook for about 1 minute. Add the chicken broth, brown sugar, and chili sauce and stir to combine. Add the cooked and shredded chicken and simmer for about 30 minutes. The sauce will get nice and thick.

Serve on rolls. If there are any leftovers, serve on top of a bed of lettuce for lunch the next day,


Lemony Garbanzo and Edamame Salad

1 cup shelled edamame
1 15-ounce can garbanzo beans, drained
1 small zucchini, sliced thin
1/4 cup vadalia onion, sliced thin
1/4 cup Parmesan cheese, grated
juice of 1 lemon, about 3 tablespoons
4 tablespoons olive oil
1/4 teaspoon red pepper flakes
salt, to taste
pepper, to taste
mixed greens, for serving

Place all ingredients in a bowl and toss to combine. Serve cold or at room temperature.