Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Recipe by Cooking Light October 1996

Gallery

HOWARD L. PUCKETT

Recipe Summary

Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a bowl; toss well to coat.

    Advertisement
  • 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.

Nutrition Facts

421 calories; calories from fat 19%; fat 8.9g; saturated fat 1.9g; mono fat 2.3g; poly fat 3.3g; protein 26.5g; carbohydrates 64.4g; fiber 3.5g; cholesterol 76mg; iron 4mg; sodium 1075mg; calcium 115mg.
Advertisement
Advertisement