Using Smart and Final's First Street Oven Roasted Chicken, this easy BBQ pulled chicken sandwich is a super simple crowd pleaser.
Combine the shredded chicken and 1 cup of the barbecue sauce in a sauce pan and place over medium-low heat. Stir often until heated through.
Preheat the oven to 350°. Place the sandwich buns, cut-side up, on a sheet pan. Lightly butter each bun and toast until golden brown.
Spread barbecue sauce on the bottom buns and top with a spoonful of the red onion and finish with top buns.
Slice the onions into ¼ inch half moons and place in a strainer, in the sink.
Bring a small pot of water to a boil and pour over the onions.
Place vinegar, sugar and salt and any aromatics you choose, in a small mason jar. Shake to dissolve.
Add the onions to the jar and shake well.
To eat right away, leave the onions at room temperature for 30 minutes. Or store in the refrigerator for up to 3 weeks.
Created by Jenn at BalancingTheChaos.com