Barbecue Chicken Sandwich with Coleslaw
Save time by roasting a large chicken for dinner and saving leftovers for sandwiches. Package the coleslaw separately to add at lunchtime.
Servings: 4
Ingredients:
Barbecue Chicken Sandwich with Coleslaw (top) and Roasted Red Pepper Hummus on Tortilla Photography by David Scott
| Nutritional Info | |
| Per serving: about | - |
| cal | 490 |
| pro | 27 g |
| total fat | 25 g |
| sat. fat | 4 g |
| carb | 43 g |
| fibre | 6 g |
| chol | 76 mg |
| sodium | 942 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 21% |
| vit A | 89% |
| vit C | 57% |
| folate | 20% |
-
3 cups (750 mL) thinly sliced roast chicken (12 oz/375 g)
3/4 cup (175 mL) barbecue sauce
4 whole wheat buns
Crunchy Coleslaw:
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
1-1/2 cups (375 mL) shredded cabbage
1 cup (250 mL) grated carrots
Half small sweet red pepper, thinly sliced
Preparation:
In bowl, toss chicken with barbecue sauce; set aside.
Crunchy Coleslaw: In separate bowl, whisk together oil, lemon juice, mustard, garlic, salt and pepper. Add cabbage, carrots and red pepper; toss to coat.
Cut buns horizontally in half. Divide chicken mixture among bottom halves; top with coleslaw and tops of buns.
Source
Canadian Living Magazine: October 2006
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