|Pulled Chicken With White Barbecue Sauce|
Nothing got in the way of our pre-planned meal tonight, though, and I'm patting us on the backs. Not only did we eat the dinner I had planned, but we both really liked it.
I'll admit I was a bit worried about dinner when I was making the sauce this morning. You see, I wasn't even sure the husband would go along with white barbecue sauce.
Vinegar? Are you kidding me? Why isn't the sauce red? I could hear it coming.
But he saw the photo in my Cooking Light Cookbook before I could even bring up the subject and told me he thought it looked pretty good. Score!
And then there I was in the kitchen this morning stirring this sauce when I decided to lick the whisk before putting it in the sink.
The apple cider vinegar taste was just about unbearable. All I could think was that the husband was going to freak, and that we'd be forever tied to traditional tomato-based barbecue sauce. I covered the sauce up anyhow and stuck it in the fridge, crossing my fingers just about all day long hoping the sauce would, for lack of a better word, chill out while I was at work.
The truth is, this sauce didn't change much after I let it hang out in the fridge all day. It was still awfully vinegar-y come dinnertime, but paired with the chicken it was perfect. It is peppery, too, but it's good.
The husband actually ate two chicken sandwiches covered with this sauce and said he'd like to have this again. A success, indeed.
White Barbecue Sauce
Inspired by Cooking Light
1/4 cup low-fat mayo
1/4 cup plain nonfat Greek yogurt
1/3 cup apple cider vinegar
1 tablespoon lemon juice
1/2 tablespoon freshly ground pepper
1/8-1/4 teaspoon red pepper flakes
Whisk all ingredients together in a small bowl. Cover and refrigerate. Allow the sauce to come to room temp before serving. May be stored in the fridge for up to a week.
Amount per 2 tablespoons: 32 calories, 2 g fat, 1 g carb, 1 g protein