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1
Poach the chicken.
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2
To do so, place the breasts in a pot just big enough to fit them in.
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3
Cover chicken with water and turn heat to high.
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4
When the water starts to boil, turn the heat down so the water is at a low simmer.
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5
Cover the pot and cook chicken for 10 minutes.
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6
Then turn the heat off and leave the pot covered to finish cooking, about 15 minutes.
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7
Check the doneness by cutting into the thickest part of the chicken to make sure its no longer pink, or use a meat thermometer to ensure the thickest part is at least 165 F. Drain water and allow chicken to cool.
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8
In the meantime, make the slaw.
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9
Combine the apple, cucumber, scallions, and mayo in a medium size bowl.
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10
Season with salt and pepper.
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11
Refrigerate until ready to serve.
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12
When the chicken is cool enough to handle, shred it using two forks, or pull it apart with your fingers.
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13
Add the honey, mustard, water, and vinegar into a large pan over medium-high heat.
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14
Stir to begin to combine, then add the pulled chicken, stirring to distribute the sauce.
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15
Season with salt and pepper.
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16
Heat for 5 minutes or so, until the chicken is warm.
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17
Pile the chicken on top of your buns and top with the apple cucumber slaw.
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18
I used pretzel rolls from Trader Joes because I was feeling fancy, but whatever you have on hand will do.
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19
Recipe adapted from Everyday Food Magazine.
