Pulled BBQ Chicken Sandwich and Veggie Stocked Pasta Salad

We have been making this meal since June of 2006 when the pulled chicken recipe came out in Cooking Light.  This is one of Michael's favorite spring/summer time meals and the girls love it too!  This time I tripled the sauce and rub so I could freeze the extra sauce and store the extra rub.  Now next time the mood strikes I'll cut my prep time way down.  And if you really want to cut the time down you can use a rotisserie chicken and just mix in some of the rub for flavor.  You won't get the same smokey BBQs taste but the result is still so good and the meat will be ultra moist.

Recipe Modifications

• We always double the pasta salad recipe because we love it and eat it for days!
• I never use thighs for the chicken.  I will either use a rotisserie chicken and shred it adding just a bit of the rub or use chicken breast (bone in or boneless).  And we just grill outside uncovered
• Tripled the rub and sauce.  Saved the extra rub and froze the extra sauce.
• Added extra red pepper to sauce, we like it a bit more spicey
• We serve with Aged Canadian Cheddar, pairs perfect with the BBQ chicken

Ingredients for Pasta Salad

Tricolor Curly Pasta (12 or 16 oz box)

4 small salad cucumbers chopped

4 medium carrots chopped

3/4 cup halved or quartered grape tomatoes

6 celery stalks chopped

1 large can of black olives sliced

1 small container of feta or more to taste

Robust Italian Dressing

Recipe for Pasta Salad

1. Cook noodles according to manufactures instructions.  Do not overcook you want these more firm than mushy.  Drain when done and rinse with cold water to stop cooking proces
2. Chop or slice all veggies and olives and add to noodles in large bowl.  Add feta.  
3. Add just a bit like 3 tablespoons of dressing and mix.  Don't add all your dressing, serve it on the side.  The noodles will soak it up and you'll have to add more and won't get that nice flavor for all the calories your eating.  Your pasta salad will also keep better if you don't soak it in dressing

Ingredients Sandwich

Chicken:

2 tablespoons dark brown sugar

1 teaspoon paprika

1 teaspoon chili powder

3/4 teaspoon ground cumin

1/2 teaspoon ground chipotle chile pepper

1/2 teaspoon salt

1/4 teaspoon ground ginger

2 pounds skinless, boneless chicken thighs

Cooking spray

Sauce:

2 teaspoons canola oil

1/2 cup finely chopped onion

2 tablespoons dark brown sugar

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon dry mustard

1/4 teaspoon ground allspice

1/8 teaspoon ground red pepper

1 cup ketchup

2 tablespoons cider vinegar

1 tablespoon molasses

Remaining ingredients:

8 (2-ounce) sandwich rolls, toasted

16 hamburger dill chips

Sandwich Recipe

This recipe comes from my favorite source Cooking Light. Not diet food, but food that is conscious of health without losing any flavor. Food for life! 

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