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 - -
GREY POUPON Country Dijon Mustard - -
brown sugar, packed - -
fresh lime juice - -
gingerroot, grated - -
lime zest - -
green cabbage, finely shredded - -
cilantro, chopped - -
BBQ Pulled Chicken
roasted chicken, shredded - -
BULL'S-EYE Original Barbecue Sauce - -
mango chutney - -
garlic-chili sauce - -
mini whole wheat French bread rolls (3 inch), split - -


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.
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