Pulled Chicken Sandwiches with Rhubarb Slaw

June 2, 2025

By Millie Pham

Tender, juicy chicken meets tangy-sweet crunch. Yes, it’s as good as it sounds.

Hey friend,
If you’re looking for a new way to level up your chicken sandwiches—this is it. These pulled chicken sandwiches with rhubarb slaw are the perfect combo of savory, sweet, tangy, and crunchy. The chicken is juicy and full of flavor, and the slaw? Bright, fresh, and just a little unexpected thanks to the rhubarb. Great for spring and summer, but honestly? I’d eat these any time.

💜 Why I Love This Recipe

This one came together when I had leftover rhubarb and no more sugar left in me for baking. So I tossed it into a slaw, threw it on some pulled chicken, and let me tell you—game changer. It’s the perfect mix of comfort and freshness.

Easy, no-fuss meal – Great for busy days
Flavor bomb – Tangy slaw + savory chicken = dream team
Great for meal prep – Make the slaw ahead and use rotisserie chicken
Different but familiar – Rhubarb adds a fun twist
Works hot or cold – Toast the bun or don’t—it’s good either way

⏲ Servings & Time

Servings: 4 sandwiches
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes

📊 Macros per Sandwich (approx.)

Calories: 425
Protein: 36g
Carbs: 32g
Fat: 17g
Fiber: 4g
Sugar: 9g

🔬 Why This Recipe Works (Quick Science)

Simmering chicken in broth makes it juicy and easy to shred. Rhubarb brings natural tartness that balances the creaminess in the slaw. A little vinegar helps soften the cabbage and mellow out the rhubarb while keeping everything crisp and crunchy.

🧾 What You’ll Need

For the Pulled Chicken:

1 lb boneless, skinless chicken breasts
1 cup chicken broth
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste

For the Rhubarb Slaw:

1 cup finely sliced rhubarb
1 1/2 cups shredded cabbage (green or purple)
1/2 cup grated carrot
2 tablespoons mayo
1 tablespoon apple cider vinegar
1 tablespoon honey
Salt and pepper to taste

For Serving:

4 sandwich buns (toasted if you want)

all ingredients: raw boneless skinless chicken breasts on a plate, chicken broth in a clear glass pitcher, small bowls of smoked paprika, garlic powder, salt, and pepper, finely sliced fresh rhubarb, shredded cabbage in a clear bowl, grated carrot, mayo in a small dish, apple cider vinegar in a tiny clear jar, honey in a clear jar, and 4 sandwich buns, all arranged

👨‍🍳 How to Make Pulled Chicken Sandwiches with Rhubarb Slaw

Step 1: Season the Chicken

Sprinkle the chicken breasts with smoked paprika, garlic powder, salt, and pepper on both sides.

Step 2: Simmer the Chicken

Place the seasoned chicken in a saucepan with chicken broth. Cover and simmer on medium for 15–20 minutes until fully cooked and easy to shred.

Step 3: Shred the Chicken

Remove chicken from broth and use two forks to shred it while still warm.

cooked chicken being shredded with two forks on a plate, juicy texture visible, steam still rising, on white marble counters

Step 4: Make the Slaw Dressing

In a large bowl, whisk together mayo, apple cider vinegar, honey, salt, and pepper until smooth.

creamy slaw dressing being whisked in a clear bowl, glossy texture forming from mayo, vinegar, and honey, on white marble counters

Step 5: Mix the Slaw

Add shredded cabbage, grated carrot, and finely sliced rhubarb to the dressing. Toss until everything is coated. Let sit for 10 minutes to soften slightly.

vibrant rhubarb slaw being tossed in a large bowl, ribbons of rhubarb and carrot mixed with cabbage and creamy dressin

Step 6: Assemble the Sandwiches

Place a pile of shredded chicken on the bottom bun. Top with a generous scoop of rhubarb slaw. Add the top bun and press gently.

🍴 What to Serve With

Sweet potato fries
Dill pickles or bread and butter pickles
Corn on the cob
Watermelon slices
Iced tea or lemonade

📅 Meal Plan Ideas

Make the slaw ahead—it tastes better after sitting
Use leftover chicken in wraps or salads
Serve open-faced on toast for a light lunch
Double the recipe for meal prep sandwiches all week
Skip the bun and serve it as a bowl over rice or grains

⚠️ Common Mistakes

Overcooking the chicken – makes it dry and stringy
Not letting the slaw sit – needs time to soak in flavor
Using raw rhubarb that’s too thick – slice it thin for the best texture
Too much mayo – just enough to coat, not drown
Skimping on seasoning – taste and adjust!

❓ FAQ

Can I use rotisserie chicken instead?
Yes! Just skip the cooking step and warm it up before shredding.

Is raw rhubarb safe to eat?
Totally—when sliced thin and balanced with sweet or acidic flavors.

Can I make this dairy-free?
Yes, just use a dairy-free mayo or dressing base.

How long does the slaw last?
Up to 3 days in the fridge—flavor gets better with time!

Can I freeze the pulled chicken?
Yep! Freeze in a sealed container for up to 2 months. Slaw doesn’t freeze well though.

💬 Wrap-Up

These pulled chicken sandwiches with rhubarb slaw are easy, flavorful, and just a little different in the best way. They come together fast, make great leftovers, and totally hit that sweet-savory-crunchy combo we all love. Try them out and let me know what you think—I’d love to hear how yours turned out!