BBQ Shredded Chicken Sandwich

I pack my lunch for work regularly but I have gotten tired of salads and basic sandwiches. So, when I came across this recipe and modified it a little, I found a great lunch meal. It was so good and filling, as each sandwich contains a hearty 4 ounces of chicken breast and yummy carrots, which are soooo good for you.  Place this chicken and carrots mixture on a wheat bun topped with dill pickles and lettuce, and you would have thought I went out to lunch.


1 pound cooked chicken breast
1 large carrot
1/2 cup barbecue sauce*
4 whole-wheat sandwich buns**
4 leaves romaine lettuce
8 dill pickles, restaurant style
4 teaspoons barbecue sauce


  • Shred cooked chicken. (To avoid having to cook chicken, a good shortcut is to buy a roast chicken from your grocery store, cut out the breast, remove the skin, and shred the chicken.)
  • Peel the carrot and discard the skin. Continue to peel curls of carrot till entire carrot has been peeled.
  • Combine chicken, carrots and barbecue sauce in a bowl.
  • Spread 1 tablespoon barbecue sauce on each bun.
  • Top with the chicken mixture, lettuce, and two dill pickles per sandwich.

*Choose sauce without high fructose corn syrup. Just read the labels at the grocery store.
**Choose a bun without high fructose corn syrup. Read the labels as well.

Servings: 4
Calories: About 385 per serving.

Original recipe cited from