Pulled Chicken Sandwiches with Slaw

Slaw

• ⅓ cup apple cider vinegar
• 3 tablespoons mayonnaise
• 2 tablespoons chopped fresh cilantro
• 1½ teaspoon honey
• ½ teaspoon celery seed
• ½ small head of cabbage, very thinly sliced

Chicken And Assembly

• 2 tablespoons vegetable oil, divided
• ½ small onion, finely chopped onion
• 1 garlic clove, finely chopped
• 1 canned chipotle chile in adobo
• 1 bay leaf
• ¾ cup barbecue sauce
• ¼ cup apple cider vinegar
• 1½ pound skinless, boneless chicken breasts

Kosher salt and freshly ground black pepper

• 4 ciabatta or sandwich rolls, split, lightly toasted

Slaw

1. Whisk vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl. Add cabbage and toss to coat. Cover and chill.
2. Chicken and assembly
3. Heat 1 Tbsp. oil in a large saucepan over medium-high heat. Add onion and garlic, and cook, stirring often, until onion is translucent, about 3 minutes. Whisk in chipotle chile, bay leaf, barbecue sauce, vinegar, and ½ cup water. Bring to a boil. Reduce heat to low and cook, stirring occasionally, until liquid is slightly reduced, 15–20 minutes.
4. Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium-high heat. Season chicken with salt and pepper and cook until deeply browned, 5–7 minutes. Turn chicken, add ¼ cup water to skillet, and bring to a simmer. Reduce heat to medium, cover skillet, and cook until cooked through, 8–10 minutes. Let cool, then shred with 2 forks. Add chicken to barbecue sauce and toss to coat.
5. Fill rolls with chicken and slaw.