Two Day Magazine

Many of us will be spending Labor Day with friends, family or our significant other.

And, when you get large groups of people together (as we all know) it can be difficult to appease everyone’s palates.

But, don’t worry, I have a fool-proof recipe that even the pickiest eater in your circle will love.

Pulled Chicken Sandwiches with Crunchy Thai Salad

(And, yes, vegetarian version included!)

Unlike its’ cousin, pulled pork or beef, chicken is light, refreshing, and healthier. For those vegetarian lovers out there, just replace the chicken with some of those fresh vegetables from your garden (suggestions below) and you will have a delicious, nutritious sandwich with Thai slaw.  

Ingredients:

• 1 can tomato sauce (optional)

• 1 can chopped green chiles

• 2 tablespoons honey

• 1 tablespoon paprika

• 1 tablespoon Worcestershire sauce

• 1 teaspoon ground chipotle chile

• ½ teaspoon salt

• 2 ½ pound boneless, skinless chicken breast

• 1 small onion diced

• 1 clove of diced garlic

Directions:

    1.    Stir tomato sauce, chiles, honey, paprika, Worcestershire sauce and salt in a 6-quart slow cooker until smooth.
    2.    Add chicken, onion and garlic; stir to combine.
    3.    Put on the lid and cook on high until the chicken can be pulled apart; about 3-5 hours.  
    4.    Transfer the chicken to a cutting board and shred with a fork.
    5.    Return the chicken to the sauce.

***Vegetarian Version***

If you are eating the veggie version, there is no need to use a slow cooker.  Prepare the sauce in a large sauce pan.

    1.    Using eggplant, zucchini, portabella mushrooms, onions, and red peppers, or any vegetables you prefer, cut into large diagonal pieces.
    2.    Lightly coat with extra virgin olive oil.
    3.    Sautee or grill until the veggies are crisp.
    4.    Place the veggie in the prepared sauce.

Add either the chicken or veggie version onto your favorite type of bun, and enjoy!

Crunchy Thai Salad

Ingredients:

• 1 head of cabbage

• 1 tablespoon of ginger powder or ground ginger

• ¼ cup of soy sauce

• ¼ cup of apple cider vinegar

• 1 cup of Thai chili sauce

Directions:

    1.    Shred a head of cabbage using a mandolin. If you don’t have a mandolin, then carefully slice the cabbage very thinly.
    2.    Mix the ground ginger or ginger powder, soy sauce, spicy Thai chili sauce (it’s really more sweet than spicy) and apple cider vinegar together in a bowl.
    3.    Pour mixture over cabbage and mix until all of the cabbage is covered.
    4.    Add your favorite nut if you like. Peanuts, cashews or almonds work really well in this dish.

This meal is sure to be a crowd pleaser for Labor Day and any other day as we head into fall.

Enjoy!

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Steve Bland is a Pittsburgh-based chef known for his seasonal dishes and fresh ingredients. Find him on Facebook and tell him your plans for Labor Day.

Do you have any great Labor Day recipes? Share them on twoday's Facebook page!