Shredded Chicken Hoagie - Ends + Stems with Chef Alison

Ingredients

• 1 15-ounce can Crushed Tomatoes (or diced)
• 1 cup Water
• 1 Tablespoon Brown Sugar
• 1 Tablespoon Chili Powder
• 1 teaspoon Paprika
• 1 ⁄ 2 teaspoon Garlic Powder
• 1 Tablespoon Cider Vinegar
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Kosher Salt (more to taste)
• 1 ⁄ 2 Yellow Onion
• 1 1 ⁄ 2 pounds Chicken Breast (or boneless thighs are great)
• 6 cups Spring Mix Salad Greens
• 2 Tablespoons Salad Dressing (to taste)
• 4 Torpedo Rolls
• 8 ounces Cheddar Cheese