BBQ Chicken Sandwich
This shredded BBQ chicken sandwich is topped with homemade coleslaw and served on a soft brioche bun. It's perfect for a quick dinner.
Servings: 4 sandwiches
Equipment
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
Serving: 1sandwich | Calories: 652kcal | Carbohydrates: 80g | Protein: 29g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 196mg | Sodium: 1514mg | Potassium: 491mg | Fiber: 3g | Sugar: 32g | Vitamin A: 1096IU | Vitamin C: 27mg | Calcium: 118mg | Iron: 3mg
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