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
How to Make It
Combine first 3 ingredients in a bowl; toss well to coat.
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.
Top each toasted bread slice with 1/2 cup chicken and 1/2 cup coleslaw mixture.
This is my 8-year-old daughters favorite recipe. The first time I made it, no one liked it. They thought it was too saucy, so I cut the sauce in half, and doubled the amount of chicken,and everyone loved it.
I was really disappointed in this recipe. All I could taste in the sauce was the ketchup, which ruined the flavor for me. Maybe using less would help the other flavors come through, but I won't be making this again.
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