with Dill Pickle Coleslaw
Super quick and full of flavour, these sandwiches pack a classic BBQ punch! Sweet and smoky sauce smothers quick-to-broil chicken. Dill pickles add zesty tang to every bite.
Allergens
Utensils
Tags
Chicken Breast Tenders
310 g
Artisan Bun
2 unit(s)
BBQ Sauce
4 tbsp
Coleslaw Cabbage Mix
170 g
Ranch Dressing
4 tbsp
BBQ Seasoning
1 tbsp
Dill Pickle, sliced
90 mL
Pepper
0.125 tsp
Oil
0.5 tbsp
Salt
0.063 tsp
- 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 on bottom buns. Add pickle slices. (TIP: Add some slaw to sandwiches, if desired!) Close with top buns.
- Divide sandwiches, slaw and any remaining pickles between plates.
670
kcal
Calories
24
g
Fat
4
g
Saturated Fat
64
g
Carbohydrate
21
g
Sugar
5
g
Dietary Fiber
47
g
Protein
135
mg
Cholesterol
1640
mg
Sodium
0.1
g
Trans Fat
950
mg
Potassium
125
mg
Calcium
4
mg
Iron
with Cucumber, Tomato and Feta Salad
