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Speedy BBQ Chicken Sandwiches
with Dill Pickle Coleslaw
Super quick and full of flavour, these sandwiches are packed with classic BBQ punch! Sweet and smoky BBQ sauce smothers quick-to-broil diced chicken. Dill pickles add zesty tang to every bite.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast, Diced
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 Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
170 g
Coleslaw Cabbage Mix
2 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Sulphites, Wheat, Fish, Mustard, Sesame, Soy)
1 tbsp
BBQ Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, 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 foil.
- Pat chicken dry with paper towels, then 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 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 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 that 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 sheet, then some pickle slices on bottom buns. (TIP: Add some slaw to sandwiches, if desired!) Close with top buns.
- Divide sandwiches, slaw and any remaining pickles between plates.