Honey Garlic Grilled Chicken Sandwich with Creamy Coleslaw
Prep Time
Cooking Mode
1 cup coarsely grated carrot
¾ cup thinly sliced Savoy cabbage
¼ cup thinly sliced red onion
3 tbsp three cheese ranch dressing
3 tbsp finely chopped flat-leaf parsley
½ lemon, juiced
½ tsp each salt and pepper, divided
4 Original In the Thin Buns
4 boneless skinless chicken breasts, sliced in half lengthwise
1 tbsp olive oil
¼ cup honey garlic barbecue sauce
1 cup coarsely grated carrot
¾ cup thinly sliced Savoy cabbage
¼ cup thinly sliced red onion
3 tbsp three cheese ranch dressing
3 tbsp finely chopped flat-leaf parsley
½ lemon, juiced
½ tsp each salt and pepper, divided
4 Original In the Thin Buns
4 boneless skinless chicken breasts, sliced in half lengthwise
1 tbsp olive oil
¼ cup honey garlic barbecue sauce
Directions
1Heat 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.
2Place 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.
3Meanwhile, lightly grill the buns. Divide the chicken among the 4 buns and top with the coleslaw.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note
