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Pulled Barbecue Chicken Sandwich With Simple Slaw

Pulled Barbecue Chicken Sandwich With Simple Slaw

Pulled Barbecue Chicken Sandwich With Simple Slaw

Pulled Barbecue Chicken Sandwich With Simple Slaw


For the chicken:
Canola, grapeseed, or olive oil
1 red onion, thinly sliced
2 garlic cloves, thinly sliced
1 1/2 to 2 cups your favorite BBQ sauce
3 cups shredded roasted or rotisserie chicken

For the slaw:
1 small head (about 1 pound) savoy cabbage
2 tablespoons cider vinegar
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon Dijon mustard
1 teaspoon granulated sugar
1/2 teaspoon celery seeds
1 1/2 teaspoons kosher salt, plus more for seasoning
4 scallions (green onions), thinly sliced
1/4 teaspoon freshly ground black pepper, plus more for seasoning
2 medium carrots, peeled and grated on the large holes of a box grater

For serving:
4 whole-wheat burger buns or kaiser rolls, toasted


  1. For the chicken: Heat oil in a medium nonstick pan over high heat. When it shimmers, add onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add garlic and cook until fragrant, another 2 minutes. Stir in barbecue sauce and chicken and cook until just coated and warmed through.
  2. For the slaw: Slice cabbage in half through the core. Cut a V-shaped notch around the white core on each half; discard the core. Slice each half lengthwise into quarters and thinly slice each quarter crosswise into 1/8-inch-wide strips.
  3. Combine vinegar, mayonnaise, sour cream, mustard, sugar, celery seeds, and pepper in a large bowl and stir to mix well. Add cabbage, grated carrots, scallions, and reserved onion-vinegar mixture and toss to combine. Season with additional salt and pepper as needed. Serve immediately or keep refrigerated in a tightly sealed container for up to 1 day.
  4. To serve: Top buns with shredded chicken and as much slaw as you desire. Serve.

Makes 4 sandwiches.

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