Jennifer Davick
Prep Time
15 Mins
Makes 6 to 8 servings

Inspired by a recipe from Teresa Todd of Dickson, Tennessee, we came up with this version. Expand toppings to include pickled okra or sliced jalapeño peppers.

How to Make It

Step 1

Toss chicken in 1/3 cup red barbecue sauce.

Step 2

Spoon barbecued chicken mixture evenly onto Cornbread Griddle Cakes. Drizzle each with red barbecue sauce to taste. Top each with 1 tomato slice. Spoon White Barbecue Sauce Slaw onto each tomato slice. Serve with White Barbecue Sauce and desired toppings.

Step 3

*2 lb. shredded barbecued beef or pork without sauce may be substituted.

Step 4

Note: For testing purposes only, we used Stubb's Original Bar-B-Q Sauce.

Ratings & Reviews

Schmalz's Review

March 30, 2015
This was very good. The coleslaw was awesome. I grilled the chicken and used Montgomery Inn B-B-Q sauce and it turn out great!  Will make this again.

carlenetaylor's Review

May 04, 2014
easy good the kids will love it and they can do it by their self