Mike's Chicken Ciabatta & Cole Slaw

• 4 large Chicken Breasts cleaned & trimmed - boiled & shreadded
• 1 32 oz Box Chicken Broth salted
• 1/2 large White Onion quartered
• 2 large Celery Stalks quartered
• 15 Twists Cracked Black Pepper
• 1/2 tsp Garlic Powder
• 1/2 cup Purple Onions minced
• 1/2 cup Celery minced
• 1 large Vlassic Pickle Spear minced
• 1 small Sweet Pickle minced
• 1/3 cup Parsley chopped
• 1 cup Mayonnaise
• 4 tbsp Milk
• 1 tbsp Dijon Mustard
• 1 tsp Lemon Juice
• 1/4 tsp Black Pepper
• 1/2 tsp Salt
• 1/4 tsp Dried Dill
• 1/2 tsp Celery Seed
• 1 tbsp Garlic Powder
• 4 large Fresh Ciabatta Bread Squares topped lightly with mayonnaise
• 3 cup Shreadded Lettuce
• 2 large Avacados four slices on each sandwich
• 1 tbsp Sea Salt sprinkle lightly on top of each sandwich
• 3 Twists Cracked Black Pepper on top of each sandwich
• 1 lb Pre-Shreadded Cole Slaw Cabbage
• 2/3 cup Mayonnaise
• 2 tbsp Vinager
• 1/4 cup Granulated Sugar
• 1/4 tbsp Black Pepper
• 1/2 tsp Salt
• 4 Crispy Vlassic Pickle Spears

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

chicken breasts, chicken broth, white onion, celery, black pepper, garlic, purple onions, celery, parsley chopped, mayonnaise, milk, mustard, lemon juice, black pepper, salt, dill, celery, garlic, bread squares topped, shreadded lettuce, avacados four, salt, pepper, cabbage, mayonnaise, vinager, sugar, black pepper, salt

Taken from cookpad.com/us/recipes/347387-mikes-chicken-ciabatta-cole-slaw (may not work)