Chicken BBQ Sandwich

Mike’s Father’s Day menu was a success! When coming up with the menu, I tried to think of something I knew he would love but would still be remotely healthy. I tried to think of a man’s menu. One that would satisfy his appetite and leave him happy on his day. Nothing gets to a man’s heart more than barbecue. For the main course I decided to give a BBQ Chicken Sandwich with Creamy Garlic Mashed Cauliflower on the side a try. And boy, oh boy, was it a success…and not just for Mike 😉 This may become a regular item on our weekend menu!

 

Chicken BBQ Sandwich

No barbecue sandwich is complete without coleslaw. I took the easy way out on the coleslaw and bought a mix, combining it with a few other ingredients. Make this first so the flavors have time to marry. I made it in the morning so I had one less step to complete once dinnertime came. You could even make it the night before.

In a large bowl, whisk together ¼ cup Apple Cider Vinegar, 3 tbsp Greek Yogurt, 1 tbsp Sugar Free Honey, ½ tsp Dry Mustard, and season with Salt and Pepper. Add 6 cups Coleslaw Mix (you can just buy this prepackaged), 1/3 cup diced Pineapple, ¼ cup chopped Dill Pickles, and 1 chopped Jalapeno. Cover and refrigerate until time to serve.

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Preheat oven to 350 degrees. Spray insides of four whole wheat buns with 5 squirts of spray butter (for each side) and season each side of buns with garlic salt. Lay flat on a baking sheet or stone and toast in oven for approximately 10 minutes.

To make chicken, pull meat from one 16 oz Rotisserie Chicken. You can always buy a pound of prepulled chicken, if you prefer, but I like buying the Rotisserie Chicken because I know not as much is added to give it extra, unwanted calories or ingredients. To pull the chicken, simply use two large forks, one to hold the chicken in place and the other to pull chicken away into shreds…very easy, especially with the Rotisserie Chicken.

Place chicken in a large bowl. Add ¾ cup Low Sodium Honey Barbecue Sauce and toss with chicken to coat. Place buns on serving plates. Distribute chicken evenly between all four buns. Top chicken with coleslaw and top of bun. Enjoy!!!!

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Chicken BBQ Sandwich

Coleslaw:

¼ cup Apple Cider Vinegar

3 tbsp Greek Yogurt

1 tbsp Sugar Free Honey

½ tsp Dry Mustard

6 cups Coleslaw Mix

1/3 cup Pineapple, diced

¼ cup Dill Pickles, chopped

1 Jalepeno, chopped

Salt & Pepper

Sandwich:

4 Whole Wheat Buns

No Calorie Spray Butter

Garlic Salt

16 oz Rotisserie Chicken

¾ cup Low Sodium Barbecue Sauce

Directions:

  1. In a large bowl, whisk together ¼ cup Apple Cider Vinegar, 3 tbsp Greek Yogurt, 1 tbsp Sugar Free Honey, ½ tsp Dry Mustard, and season with Salt and Pepper.

  2. Add 6 cups Coleslaw Mix (you can just buy this prepackaged), 1/3 cup diced Pineapple, ¼ cup chopped Dill Pickles, and 1 chopped Jalapeno. Cover and refrigerate until time to serve.

  3. Preheat oven to 350 degrees. Spray insides of four whole wheat buns with 5 squirts of spray butter (for each side) and season each side of buns with garlic salt. Lay flat on a baking sheet or stone and toast in oven for approximately 10 minutes.

  4. To make chicken, pull meat from one 16 oz Rotisserie Chicken. To pull the chicken, simply use two large forks, one to hold the chicken in place and the other to pull chicken away into shreds.

  5. Place chicken in a large bowl. Add ¾ cup Low Sodium Honey Barbecue Sauce and toss with chicken to coat.

  6. Place buns on serving plates. Distribute chicken evenly between all four buns. Top chicken with coleslaw and top of bun. Enjoy!!!!

Serves 4 and goes great with Creamy Garlic Mashed Cauliflower

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One response to “Chicken BBQ Sandwich

  1. Pingback: Crock Pot BBQ Pulled Chicken | Debbie's Midwestern Kitchen·

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