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SuperQuick BBQ Chicken Breast Sandwiches
with Dill Pickle Coleslaw
Super-quick and full of flavour, these sandwiches pack a classic BBQ punch! Sweet and smoky sauce smothers quick-to-broil chicken breasts, while dill pickles add zesty tang to every bite.
Ingredients: Chicken breast • Coleslaw mix (carrot, green cabbage, red cabbage) • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
4 tbsp
BBQ Sauce
(Contains Mustard May contain Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)
170 g
Coleslaw Cabbage Mix
4 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
90 mL
Dill Pickle, sliced
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Line a baking sheet with aluminum foil.
- Pat chicken dry with paper towels, then cut into 1-inch-wide strips. Add to prepared sheet.
- Season with BBQ Seasoning and pepper, then drizzle 1/2 tbsp (1 tbsp) oil over top. Toss to coat.
- Broil in the middle of the oven until cooked through, 9-11 min.**
- Meanwhile, pour pickle brine into a large bowl.
- Finely chop half the pickle slices. Set remaining pickle slices aside for serving.
- Add ranch dressing, chopped pickles and coleslaw cabbage mix to the bowl with pickle brine. Season with salt and pepper, then toss to combine.
- Halve buns.
- While chicken broils, arrange buns directly on top rack of the oven, cut-sides up. Toast until golden, 1-2 min. (TIP: Keep an eye on the buns so they don't burn.)
- When chicken is cooked through, carefully remove from the oven.
- Drizzle BBQ sauce over top, then toss to coat.
- If desired, return to oven to warm BBQ sauce through.
- Stack chicken and any remaining sauce from the baking sheet on bottom buns. Add pickle slices. (TIP: Add some slaw to sandwiches, if desired.) Close with top buns.
- Divide sandwiches, slaw and remaining pickles between plates.
If you've opted to get chicken breasts, pat dry with paper towels, then cut into 1-inch wide strips. Cook in the same way the recipe instructs you to cook chicken breast tenders.