BBQ Chicken Sandwich

5 from 1 vote

This shredded BBQ chicken sandwich is topped with homemade coleslaw and served on a soft brioche bun. It's perfect for a quick dinner.

Course Sandwich

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings sandwiches

Calories 652kcal

Author Yumna Jawad

Equipment

5 Piece Cookware Set

Ingredients

For the Chicken:

2 cups shredded chicken
1 ¼ cups homemade BBQ sauce

For the Slaw:

1 lime juiced
1 tablespoons Greek yogurt
3 cups coleslaw mix
¼ cup chopped cilantro
½ jalapeño minced (optional)
¼ teaspoon salt
¼ teaspoon black pepper

For Assembly:

4 Brioche buns toasted
sliced dill pickles optional

Instructions

In a large saucepan, combine shredded chicken and BBQ sauce. Cook over medium low heat, stirring often, until the chicken is well coated in sauce and is warmed through, about 5 minutes. Remove from heat.
To assemble, add about a heaping ½ cup of chicken to the bottom of each roll. Top with a heaping pile of slaw, and add pickles on top, if desired. Add top roll and serve warm.

Notes

The nutrition label includes the brioche buns.

Storage: Store the separate components in airtight containers in the refrigerator. The BBQ shredded chicken can be kept in the fridge for up to 4 days, while the coleslaw will last up to 2 days before it starts losing its crunchy texture. If the sandwiches are already assembled, I recommend separating the chicken and coleslaw from the buns in order to store them properly.

Nutrition