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Alright, don’t linger, let’s task this mike's chicken ciabatta & cole slaw formula with 38 substances which are definitely easy to find, and we have to process them at the very least through 13 measures. You should shell out a while on this, so the resulting food could be perfect.

Composition for Mike's Chicken Ciabatta & Cole Slaw:

1. Require of For The Boiled Chicken
2. Provide 4 large of Chicken Breasts [cleaned & trimmed - boiled & shreadded]
3. Need 1 32 oz Box Chicken Broth [salted]
4. Give 1/2 large for White Onion [quartered]
5. Require 2 large Celery Stalks [quartered]
6. Give 15 Twists Cracked Black Pepper
7. Provide 1/2 tsp Garlic Powder
8. Prepare of Chicken Sauce
9. Take 1/2 cup Purple Onions [minced]
10. Provide 1/2 cup Celery [minced]
11. Prepare 1 large Vlassic Pickle Spear [minced]
12. Need 1 small for Sweet Pickle [minced]
13. You need 1/3 cup for Parsley [chopped]
14. You need 1 cup for Mayonnaise
15. Make ready 4 tbsp of Milk
16. Need 1 tbsp - Dijon Mustard
17. Take 1 tsp - Lemon Juice
18. Give 1/4 tsp of Black Pepper
19. You need 1/2 tsp for Salt
20. Need 1/4 tsp of Dried Dill
21. Prepare 1/2 tsp Celery Seed
22. Provide 1 tbsp of Garlic Powder
23. Get of Bread
24. Require 4 large Fresh Ciabatta Bread Squares [topped lightly with mayonnaise]
25. Require for Chicken Toppers
26. Require 3 cup for Shreadded Lettuce
27. Require 2 large - Avacados [four slices on each sandwich]
28. Take 1 tbsp of Sea Salt [sprinkle lightly on top of each sandwich]
29. Need 3 Twists Cracked Black Pepper [on top of each sandwich]
30. Require of Cole Slaw
31. Need 1 lb of Pre-Shreadded Cole Slaw Cabbage
32. Prepare 2/3 cup of Mayonnaise
33. Need 2 tbsp Vinager
34. Get 1/4 cup Granulated Sugar
35. Get 1/4 tbsp - Black Pepper
36. Make ready 1/2 tsp for Salt
37. Make ready Sides
38. Prepare 4 for Crispy Vlassic Pickle Spears

Mike's Chicken Ciabatta & Cole Slaw instructions:

1. Clean chicken, trim fat and quarter onions and celery. Always cut vegetables seperate from chicken to avoid any cross contamination.
2. In a large pot, place chicken breasts, 32 oz box of broth, quartered onions and celery, 15 twists black pepper and powdered garlic and bring to a boil. Boil approximately 20 minutes on high.
3. Drain water from chicken and throw onions and celery away.
4. When chicken cools, shread it with two forks and place in fridge.
5. Finely mince all vegetables that will go into the shreadded chicken and place in fridge.
6. Continue making chicken sauce by mixing mayo, milk, lemon juice and seasonings together and placing in fridge to chill. Once chilled, mix veggies and chicken together and place back in fridge.
7. Begin making your Cole Slaw.
8. Mix mayo, milk, vinager, sugar, pepper and salt in a large bowl with a whisk.
9. Mix in cabbage well and chill.
10. When ready to serve, pile chicken on bread, add avacados and lettuce and spread mayo lightly on Ciabatta bread. Toasted or un-toasted.
11. Serve with chilled Cole Slaw and a dill pickle spear to the side.
12. Authors Note: Cole Slaw is much better after sitting overnight in the fridge.
13. Garnish with parsley and top lettuce with cracked black pepper!

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