Description
A quick, savory meal featuring shredded chicken coated in bold smoky BBQ sauce, served with a refreshing lime-cilantro slaw on toasted brioche buns. This 15-minute recipe balances tangy, fresh, and barbecue flavors perfectly for a satisfying sandwich.
Ingredients
2 cups shredded chicken (use rotisserie for convenience)
1 1/4 cups homemade BBQ sauce (smoky, or store-bought)
1 lime, freshly squeezed
1 tablespoon plain Greek yogurt (or sour cream/mayo)
3 cups coleslaw mix (shredded cabbage and carrots)
1/4 cup chopped cilantro
1/2 jalapeño, minced (optional for heat)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 brioche buns (toasted, or substitute with brioche rolls/ciabatta)
Sliced dill pickles (optional for extra tang)
Instructions
Combine shredded chicken and BBQ sauce in a large saucepan
Cook over medium-low heat, stirring often, until warmed through (about 5 minutes)
Remove chicken mixture from the heat and set aside
Add coleslaw mix, cilantro, jalapeño (if using), Greek yogurt, lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper to a large bowl
Toss ingredients until well combined
Toast brioche buns until golden
Spoon the warmed chicken mixture into the bottom half of each bun
Top with the creamy lime-cilantro slaw
Optionally add sliced dill pickles before closing the sandwiches
Notes
Use store-bought BBQ sauce for convenience, but look for a smoky variety
Adjust jalapeño quantity to control heat level
For a non-dairy option, substitute Greek yogurt with coconut yogurt if desired
The slaw can be made up to 24 hours in advance and stored refrigerated until use
For halal alternatives, use pre-cooked halal chicken or substitute with grilled tofu for a vegetarian option
- Prep Time: 10
- Cook Time: 5
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 15g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg