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BBQ Pulled Chicken Sandwich with Coleslaw 4 Rating(s)

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Sandwiches
  • 1 pounds - boneless, skinless chicken breast, trimmed
  • 1 3/4 cups - cider vinegar
  • 2 tablespoons - sugar, divided
  • 1/2 teaspoons - crushed red pepper
  • 1/2 teaspoons - cayenne pepper
  • 1/2 teaspoons - salt, divided
  • 4 - small soft buns or rolls, heated if desired
  • Coleslaw
  • 1/2 cups - buttermilk
  • 1/4 cups - reduced-fat mayonnaise
  • 1/2 teaspoons - celery seed
  • 1/4 teaspoons - ground pepper
  • 1 packages - coleslaw mix 14 oz.
  • Directions:

    1. Place chicken in a medium skillet or large saucepan and cover with 1 inch of water. Bring to a boil. Reduce heat and simmer gently, turning once or twice, until the chicken is no longer pink in the middle, 12-15 minutes.

    2. Meanwhile, combine vinegar, 1 tablespoon sugar, crushed red pepper, cayenne and 1/4 teaspoon salt in a large saucepan over high heat. Bring to a boil. Cook until reduced by half, about 8-10 minutes. Transfer 1 tablespoon of the sauce to a large bowl. Cover the pan and set aside.

    3. Shred the chicken into bite-size pieces with two forks. Stir into the sauce in the pan until well combined. Cover and let marinate for 10 minutes.

    4. Meanwhile, add the remaining 1 tablespoon sugar and 1/2 teaspoon salt to the sauce in the bowl; whisk in buttermilk, mayonnaise, celery seed and pepper. Add coleslaw mix and toss to combine.

    5. Serve the chicken on buns (or rolls) with the slaw and any extra sauce on the side.

    Brief Description

    Chicken cooked in a light vinegar style bbq sauce.

    Main Ingredient:

    chicken

    Category:  Sandwiches

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 40 min

    Notes

    Serving size: 2/3 cup chicken, 1 bun and 1 cup slaw.
    Nutrition per serving: 327 calories, 8g fat (2g sat. fat), 69 mg cholesterol, 32 g carbohydrates, 14 g sugar (8 g added sugar), 28 g protein, 3 g fiber, 798 mg sodium, 571 mg potassium.

    Source

    Eating Well magazine

    Posted By:

    mcarradmin

    Posted On:

    March 24, 2015

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