BBQ Pulled Chicken Sandwich with Asian Slaw

BBQ Pulled Chicken Sandwich with Asian Slaw
32 servings, 1 sandwich each


Ingredients Weights Measures
Asian Slaw
KRAFT MAYO Real Mayonnaise 4 oz. 1/2 cup
GREY POUPON Country Dijon Mustard 2 oz. 1/4 cup
brown sugar, packed 1-1/4 oz. 2 Tbsp.
fresh lime juice 1 fl oz 2 Tbsp.
gingerroot, grated - 2 Tbsp.
lime zest - 4 tsp.
green cabbage, finely shredded 1 lb. + 4 oz. 2 qt.
cilantro, chopped 1 oz. 1/2 cup
BBQ Pulled Chicken
roasted chicken, shredded 4 lb. + 8 oz. 1 gal.
BULL'S-EYE Original Barbecue Sauce 3 lb. 1 qt.
mango chutney 1 lb. 1-1/2 cups
garlic-chili sauce 4 oz. 1/3 cup
mini whole wheat French bread rolls (3 inch), split 5 lb. 32 each


ASIAN Slaw: Mix all ingredients except cabbage and cilantro in large bowl until well blended. Add cabbage and cilantro; mix lightly. Refrigerate until ready to use.

BBQ Pulled Chicken: Combine all ingredients except rolls in large saucepan; cook on medium heat until heated through, stirring frequently. Keep warm.

FOR each serving: Fill 1 roll with 1/2 cup BBQ Pulled Chicken and 1/4 cup Asian Slaw.

Kraft Kitchens Tips

Make Ahead
BBQ Pulled Chicken can be prepared ahead of time. Cool completely, then refrigerate up to 2 days. Heat as directed when ready to serve.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.