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Barbecue Chicken Sandwiches with Creamy Slaw

Photo: Iain Bagwell; Styling: Buffy Hargett Miller
Hands-on time 25 mins
Total time 25 mins
Yield Makes 4 servings
Leftover shredded chicken serves as the base for Barbecue Chicken Sandwiches with Creamy Slaw. Toss the chicken in homemade or bottled barbecue sauce, and serve on Texas toast with this easy slaw.

Ingredients

  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon granulated sugar
  • 1 (12-oz.) package angel hair coleslaw mix or broccoli slaw mix
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1 1/2 cups ketchup
  • 1/4 cup spicy brown mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 2 cups shredded cooked chicken
  • 4 Texas toast slices

How to Make It

  1. Prepare slaw: Stir together mayonnaise, lemon juice, and granulated sugar until smooth. Stir in coleslaw mix and parsley. Add salt and pepper to taste. Prepare sauce: Stir together ketchup and next 7 ingredients in a medium saucepan. Cook over medium-low heat, stirring occasionally, 15 minutes or until bubbly. Stir together 1/2 cup barbecue sauce and chicken in a bowl. Spoon mixture over Texas toast slices. Serve with slaw and remaining barbecue sauce.