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Pulled Barbecue Chicken Sandwich With Simple Slaw

Pulled Barbecue Chicken Sandwich With Simple Slaw

From Aida Mollenkamp

Pulled Barbecue Chicken Sandwich With Simple Slaw


  1. 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
  1. 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
  1. 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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