I made Adam a batch of pulled bbq chicken almost a week ago and I’ve been thinking about making a sweet and sour bbq chicken sandwich ever since. Start by spreading apricot preserves on a sesame bun.
Then lay down your chicken (cooked on low in the crock pot for 8 hours then shredded and topped with homemade bbq sauce – tomato sauce, molasses, brown sugar, vinegar, and ketchup).
Finally, top with bread and butter pickles.
Sweet, sour, and delicious.
I paired my sandwich with a simple side salad of spring mix lettuce, dried cranberries, walnuts, and poppy-seed dressing.
I also sprinkled a little bit of salt onto my salad and I swear it made a huge difference!
It was a nice little lunch.
I’m surprised I was even hungry after my late breakfast, but I’m heading to the gym in a bit and I didn’t want my stomach to be growling.
On the agenda for the rest of the day?
- the gym (finally!)
- a mini grocery trip
- doing the dishes
- making another batch of bug repellant
- fun dinner
Eating Chalk 
I ALWAYS salt and pepper my salad greens. Even with a flavorful dressing. It makes homemade salads so much better!
That sandwich looks great – I am going to make that using tofu or a veggie burger
That looks delicious! I forget how well preserves can work with meats sometimes.