Celebrate Your Cooking Independence: BBQ Pulled Chicken Sandwiches with a Grilled-No-Mayo-Potato-Salad

After a fun-filled holiday weekend, we decided to be lazy on the 4th of July, avoid the crowds, and eat at home.  You are almost forced to grill on 4th of July.  It is just what Americans do.  So, I bought into the peer pressure and grilled my heart out.  Cooking Light inspired both recipes, but I simplified my life and purchased a store bought BBQ sauce instead of making my own and bumped up the flavor in my potato salad by grilling them.  Making your own BBQ sauce is great if you are in the mood for it, but it requires a laundry list of ingredients and quite frankly, I didn't have the patience.  I also wanted to make a lighter potato salad that wasn't drowning in mayo.  I couldn't find purple potatoes at the store, so I just used a few more red and white potatoes.  This is a new twist on an old classic and great go-to recipes that are sure to please a hungry crowd.  Get cooking!

BBQ Pulled Chicken Sandwiches
Ingredients (4 servings)

• Dry Rub:
• 2 tablespoons dark brown sugar
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 3/4 teaspoon ground cumin
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
4 boneless/skinless chicken breasts (use whatever part of the chicken you like)

Fresh Rolls 
• Cooking spray
• Mr. Stubb's BBQ Sauce (I chose Smokey Mesquite, but chose whatever favorite BBQ sauce you love or make your own!)

Instructions
Mix first 7 ingredients in a small bowl.  Rub the dry rub on both sides of your chicken - use all of the dry rub.  Let sit for 10 minutes and then it's time to grill!  After pre-heating your grill, spray the grill with cooking spray.  I usually cook chicken breasts 5-7 minutes per side.  Each grill is different, so keep an eye on your chicken and flip when you see nice grill marks and the chicken easily lifts off of the grill.


I let my chicken rest for about 5-10 minutes to allow the juices to re-distribute so the chicken remains moist.  Shred the chicken breasts with a fork.  


Add about 3/4 of a cup of the BBQ sauce to a saucepan on the stove, heating ever so slightly.  Add your pulled chicken, toss, and warm through.


When you are ready to eat, pile on the pulled chicken onto your favorite fresh roll and enjoy!


Grilled-No-Mayo-Potato-Salad
Ingredients (4 servings)

• 2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
• 2 cups small red potatoes, quartered (about 10 ounces)
• 2 cups small blue potatoes, halved lengthwise (about 10 ounces)
• 1/4 cup finely chopped scallion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 3 hard-cooked large eggs, finely chopped
• 1/4 cup red wine vinegar or apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1 garlic clove, minced

Instructions
Dressing:
Whisk olive oil, mustard, vinegar, salt, pepper, and garlic together in a bowl.  Add the scallions and chopped herbs.  Set aside.


Create a foil pocket for your potatoes.  I pull a long sheet of foil out (double it) and pinch the sides up, creating a vessel to hold the potatoes on the grill (spray foil with cooking spray.)  Add the potatoes, drizzle a little olive and sprinkle with salt/pepper.  Cover the potatoes with foil and pinch all sides to create a pouch that will sit on the grill.  Place pouch on grill and cook for 20-25 minutes, flipping pouch halfway through.


When potatoes are done, gently toss them with the dressing and chopped hard-boiled eggs and you have a figure-friendly potato salad that is great for an outdoor picnic or potluck dish that won't get icky with the mayo.  I often cook potatoes this way.  They get wonderful grill marks and retain a nice consistency.  Next time you are grilling, try this method!