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Prep Time
20 mins
Total Time
30 mins
Serves
Serves 4

Ingredients

1 cup
coarsely grated carrot
250 mL
3/4 cup
thinly sliced Savoy cabbage
175 mL
1/4 cup
thinly sliced red onion
60 mL
3 tbsp
three cheese ranch dressing
45 mL
3 tbsp
finely chopped flat-leaf parsley
45 mL
1/2
lemon, juiced
1/2 tsp
each salt and pepper, divided
2 mL
4
Original In the Thin Buns
4
boneless skinless chicken breasts, sliced in half lengthwise
1 tbsp
olive oil
15 mL
1/4 cup
honey garlic barbecue sauce
60 mL

Directions

Step 1
Heat barbecue to medium. In a large bowl, mix the carrot, cabbage, onion, ranch dressing, parsley, lemon juice and 1/4 tsp (1 mL) each salt and pepper. Separate bun halves and set aside.
Step 2
Place the chicken pieces in a shallow bowl with the olive oil and remaining salt and pepper and turn to coat. Grill the chicken until cooked through, approx. 3 to 4 min. per side. On final turn, brush chicken with barbecue sauce until coated on both sides.
Step 3
Meanwhile, lightly grill the buns. Divide the chicken among the 4 buns and top with the coleslaw.

Tip

No bbq? On a foil-lined baking sheet, broil chicken for 4 to 5 min. per side. Turn once and brush with sauce halfway through.

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Nutrition Facts

Nutrition Description:
1/4 of the recipe
Calories:
440
Fat:
13 g
Saturated Fat:
2 g
Carbs:
48 g
Fibre:
5 g
Cholesterol:
65 mg
Protein:
32 g
Sodium:
870 mg