Yield
Makes 2 cups (serving size: 1 tablespoon)

How to Make It

Step 1

Whisk together all ingredients and 1/4 cup water until blended. Store in an airtight container in refrigerator up to 1 week.

Step 2

Open-Faced White BBQ Chicken Salad Sandwiches: Stir together 3 cups shredded cooked chicken and 1/2 cup White Barbecue Sauce in a large bowl. Top 5 slices toasted barbecue bread evenly with lettuce, tomato, pickles, and chicken mixture. Makes 5 servings. Prep: 10 min.

Step 3

Per serving: Calories 340; Fat 8g (sat 3g, mono 5g, poly 2g); Protein 9g; Carb 3g; Fiber 3g; Chol 80mg; Iron 8mg; Sodium 789mg; Calc 40mg.

Grilling 101

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