Pulled Chicken BLT Sandwich


  • 4 cups pulled chicken, recipe follows
  • 1 stalk celery (finely chopped)
  • 4 scallions (thinly sliced)
  • 1 cup prepared or homemade mayonnaise
  • 1 red apple  (finely chopped)
  • 1 handful of sugared pecans (chopped)
  • 1 handful of dried cranberries
  • Freshly ground black pepper (optional, to taste)
  • Lettuce
  • Tomato
  • Crispy Bacon Strips

For the Chicken:

  • 10 sprigs parsley
  • 2 sprigs fresh thyme
  • 1 small onion, halved
  • 1 small carrot, halved
  • 1 stalk celery, halved
  • 1 whole chicken (on the bone with skin)
  • 4 cups of water
  • 2 cups chicken broth (homemade or low-sodium canned)


In a mixing bowl, toss together the chicken, apples, dried cranberries, sugared pecans, celery, scallions, black pepper and mayonnaise. Set aside.

Plate the bottom up with your desired bread first then add lettuce, tomato and spoon desired amount of chicken salad atop and cover with the top slice of bread.

If you do not want to use bread, this chicken salad rolls very nicely in butter lettuce or romaine.

For the chicken:  Put the parsley, thyme, onion, carrot, celery, and chicken in a medium to large saucepan (depending on size). Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for an hour and half to two hours or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and pull the chicken apart (tear or shred with hands). Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. (Hint: use ice cube tray to make chicken cubes for future meals and remember to remove any fat from the surface of the broth before using.)
You can also try the chicken salad with strawberries, pineapples and grapes! A very nice refreshing choice for the summer!