To a pot of water, add the chicken breasts. Cover with water and bring to a boil, cooking for about 20 to 25 minutes, until the chicken is firm to the touch. Transfer to a cutting board or plate and allow to cool to room temperature. Shred the chicken using two forks.

Transfer shredded chicken to a bowl, along with the mayonnaise, lime juice, minced chipotle in adobo, brine, French’s Classic Yellow Mustard, salt and a few turns of freshly ground pepper.  Toss until combined. Give it a taste and adjust any of the seasonings to taste. I added a few more pinches of salt. 

To a medium bowl, add the cabbage, pickled jalapeños, cilantro, salt and lime juice. Toss together and give it a taste; add any needed salt to taste. 

If this is for a party, then add all of the components to bowls and platters to ensure that the sandwiches don’t get soggy. 

If serving to eat right away, slice the cemita buns in half. Add a few spoonfuls of the chicken mixture to the bottom half of the cemita bread and then top it with a handful of Oaxacan or mozzarella cheese, a few slices of avocado and then lastly, a big spoonful of slaw. Add the other half of the bun and then serve.