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Ingredients requirements - Mike's Chicken Ciabatta & Cole Slaw:

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

Mike's Chicken Ciabatta & Cole Slaw making process:

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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