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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Carolina Blond-Barbecue Sandwich

Cooking Light OCTOBER 1996

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 421
  • Calories from fat: 19%
  • Fat: 8.9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 3.3g
  • Protein: 26.5g
  • Carbohydrate: 64.4g
  • Fiber: 3.5g
  • Cholesterol: 76mg
  • Iron: 4mg
  • Sodium: 1075mg
  • Calcium: 115mg
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Carolina Blond-Barbecue Sandwich recipe

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