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BBQ Chicken Slaw Sandwiches
Rachel Kim

BBQ Chicken Slaw Sandwiches

Warm barbecue chicken and cool vinegar slaw make the sort of messy sandwich worth leaning over the plate for. Use rotisserie chicken and keep the cabbage sharp instead of burying it in mayonnaise. Total time: 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 cups shredded fully cooked rotisserie chicken
  • 1 cup barbecue sauce
  • 1/4 cup low-sodium chicken broth
  • 3 cups shredded green cabbage
  • 1 medium carrot coarsely grated
  • 2 tbsp apple cider vinegar
  • 1 tbsp vegetable oil
  • 1 tsp sugar
  • 4 potato buns split

Method
 

  1. Combine the fully cooked chicken, barbecue sauce and broth in a saucepan over medium heat.
  2. Cover and cook for 6 to 8 minutes, stirring twice, until the chicken reaches 165°F.
  3. Toss the cabbage and carrot with the vinegar, vegetable oil and sugar until the cabbage begins to soften.
  4. Toast the potato buns cut-side down in a dry skillet for 1 minute.
  5. Divide the hot barbecue chicken among the buns and top each with one-fourth of the vinegar slaw.