September is National Chicken Month, and that’s something to cluck about. A skinless, boneless chicken breast has just 165 calories and contains less than 2 grams of fat. It also packs 31 grams of protein and 4 percent of the daily recommended value of iron and has zero carbohydrates. 

Chicken is versatile as well. It’s good roasted, baked, fried, tucked in sandwiches, chopped up in salads or scattered as a topping on pizzas. This tasty recipe from the National Chicken Council will have you crowing with delight.

Pulled Chicken Sliders with Mango BBQ Sauce

Ingredients for Slaw:
 
half a large jicama (You can substitute green apple, celery or radishes) 
half a red pepper, chopped 
half a yellow pepper, chopped 
half a jalapeno pepper, chopped 
1 teaspoon chopped cilantro 
2 tablespoons apple cider vinegar 
1 teaspoon lime juice 
2 tablespoons olive oil 
1 teaspoon sugar 
¼ teaspoon kosher salt

Ingredients for Sauce:

1 tablespoon olive oil 
1 small onion, diced 
1 garlic clove, minced 
1 teaspoon minced ginger 
¾ cup tomato puree 
1 tablespoon Worcestershire sauce 
1 tablespoon brown sugar 
¼ cup orange juice 
6 tablespoons apple cider vinegar 
¾ teaspoon salt 
2 teaspoons Dijon mustard 
1 mango, pitted, peeled and diced 
1 tablespoon chopped cilantro 
4 cups shredded rotisserie-cooked chicken 
12 small slider or dinner rolls


Make slaw by shredding jicama (or substitute) in a food processor fitted with the shredding blade. In a large bowl, combine jicama with the chopped peppers. Toss the vegetables with cilantro, vinegar, lime juice, olive oil, sugar and salt. Set aside.

In a medium saucepan over medium heat, warm the olive oil and sauté the onion and garlic for 5 minutes or until the onion is softened. Add ginger, tomato puree, Worcestershire sauce, brown sugar, orange juice, vinegar, salt and Dijon mustard. Stir to combine, and heat for 5-6 minutes, stirring occasionally.

Add diced mango, stir and remove sauce from heat. Pour into the bowl of the food processor, and puree until smooth. Return to the saucepan, and add cilantro. Stir in the chicken, and heat through, about 4-5 minutes.

Serve on small rolls with slaw on top of the chicken or on the side. Serves 4.