BBQ Chicken Sandwiches with Pickle Juice Slaw

BBQ Chicken Sandwiches with Pickle Juice Slaw is a dairy free recipe with 4 servings. One portion of this dish contains approximately 36g of protein, 42g of fat, and a total of 793 calories. For $1.86 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course. This recipe from My Recipes requires red cabbage, black pepper, dill pickle chips, and cider vinegar. 527 people found this recipe to be flavorful and satisfying. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. Similar recipes are BBQ Chicken Sandwiches with Red Cabbage Slaw, Maple Bourbon BBQ Chicken Sandwiches with Apple Slaw, and Saucy Chicken Sandwiches with Pomegranate BBQ Sauce and Crunchy Apple Slaw.

Servings: 4

Preparation duration: 15 minutes

 

Ingredients:

3/4 cup bottled barbecue sauce

1/4 teaspoon freshly ground black pepper

4 brioche sandwich buns, split

2 tablespoons cider vinegar, divided

Dill pickle chips

1/4 teaspoon kosher salt

3 tablespoons mayonnaise

3 cups shredded green and red cabbage

3 cups shredded rotisserie chicken, at warm room temperature

1 1/2 teaspoons sugar

2 tablespoons pickle juice

3 tablespoons finely chopped white onion

Equipment:

whisk

bowl

Cooking instruction summary:

Whisk together first 5 ingredients and 1 tablespoon vinegar in a large bowl. Add cabbage and onion; toss well. Combine barbecue sauce and remaining 1 tablespoon vinegar in a medium bowl. Add chicken; stir well. (Stir in 1 to 2 teaspoons water if mixture seems dry.) Divide chicken mixture evenly among bun bottoms; top with cabbage mixture, pickle chips, and bun tops.

 

Step by step:


1. Whisk together first 5 ingredients and 1 tablespoon vinegar in a large bowl.

2. Add cabbage and onion; toss well.

3. Combine barbecue sauce and remaining 1 tablespoon vinegar in a medium bowl.

4. Add chicken; stir well. (Stir in 1 to 2 teaspoons water if mixture seems dry.) Divide chicken mixture evenly among bun bottoms; top with cabbage mixture, pickle chips, and bun tops.


Nutrition Information:

Quickview
559k Calories
11g Protein
27g Total Fat
68g Carbs
7% Health Score
Limit These
Calories
559k
28%

Fat
27g
42%

  Saturated Fat
12g
76%

Carbohydrates
68g
23%

  Sugar
22g
25%

Cholesterol
148mg
49%

Sodium
1398mg
61%

Get Enough Of These
Protein
11g
23%

Vitamin C
39mg
47%

Vitamin K
49µg
47%

Vitamin A
1618IU
32%

Manganese
0.28mg
14%

Calcium
105mg
11%

Iron
1mg
10%

Vitamin B6
0.19mg
10%

Potassium
319mg
9%

Fiber
2g
9%

Vitamin E
0.86mg
6%

Magnesium
20mg
5%

Vitamin B2
0.08mg
5%

Vitamin B1
0.06mg
4%

Folate
15µg
4%

Phosphorus
37mg
4%

Vitamin B3
0.62mg
3%

Copper
0.06mg
3%

Vitamin B5
0.22mg
2%

Selenium
1µg
2%

Zinc
0.29mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Chive & Parsley Cream Biscuits

Simply Sugar and Gluten Free

Zesty Lime Marinated Chicken with Homemade Watermelon Salsa

Foodista

Sauteed Daikon (Ginisang Labanos)

Salu Salo Recipes

Chicken Cordon Bleu Burgers

Mother Thyme

Duck Pastrami

Serious Eats