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Carolina Blond-Barbecue Sandwich

HOWARD L. PUCKETT
Yield 4 servings

Ingredients

  • 1 (12-ounce) bag coleslaw
  • 1/3 cup light coleslaw dressing (such as Marzetti)
  • 1/4 teaspoon celery seeds
  • 1 cup no-salt-added ketchup
  • 1/2 cup water
  • 1/4 cup cider vinegar
  • 2 tablespoons instant minced onion
  • 2 tablespoons dark brown sugar
  • 1 tablespoon prepared mustard
  • 1 teaspoon pepper
  • 1 teaspoon hot sauce
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups (3/4 pound) skinned, shredded roasted chicken breast (such as Tyson)
  • 4 (2-ounce) slices Texas toast, lightly toasted

Nutrition Information

  • calories 421
  • caloriesfromfat 19 %
  • fat 8.9 g
  • satfat 1.9 g
  • monofat 2.3 g
  • polyfat 3.3 g
  • protein 26.5 g
  • carbohydrate 64.4 g
  • fiber 3.5 g
  • cholesterol 76 mg
  • iron 4 mg
  • sodium 1075 mg
  • calcium 115 mg

How to Make It

  1. Combine first 3 ingredients in a bowl; toss well to coat.

  2. Combine ketchup and next 8 ingredients (ketchup through garlic powder) in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until mixture begins to thicken. Stir in chicken, and cook 4 minutes or until roasted chicken is thoroughly heated.

  3. Top each toasted bread slice with 1/2 cup chicken and 1/2 cup coleslaw mixture.