Speedy Barbecue Chicken Sandwich
Your favorite bottled barbecue sauce helps these sandwiches come together in a flash. The filling is also delicious folded into a wrap or tortilla. The coleslaw improves in flavor if made ahead (up to a full day).
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion, chopped
- ½ bell pepper, chopped
- 1 (8-ounce) package Applegate Naturals® Grilled Chicken Breast Strips
- 3 tablespoons barbecue sauce
- 2 large or 4 smaller rolls, halved
For the slaw:
- ½ small head green cabbage, shredded
- 1 carrot, shredded
- ½ bell pepper, shredded
- ¼ cup mayonnaise
- Juice of ½ lemon
- Salt and black pepper
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper and cook until crisp-tender, about 5 minutes.
- Add the chicken and barbecue sauce and simmer until heated through, about 3 minutes.
- Divide the chicken mixture among the rolls and top with some of the coleslaw (you may not use all the slaw).
For the slaw:
- Combine the cabbage, carrot and bell pepper in a bowl.
- Whisk together the mayonnaise and lemon juice; season to taste with salt and pepper.
- Drizzle the dressing over the vegetables and toss to combine. Let sit while you prepare the sandwiches.
- Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper and cook until crisp-tender, about 5 minutes.
- Add the chicken and barbecue sauce and simmer until heated through, about 3 minutes.
- Divide the chicken mixture among the rolls and top with some of the coleslaw (you may not use all the slaw).
For the slaw:
- Combine the cabbage, carrot and bell pepper in a bowl.
- Whisk together the mayonnaise and lemon juice; season to taste with salt and pepper.
- Drizzle the dressing over the vegetables and toss to combine. Let sit while you prepare the sandwiches.