18mBarbecue Chicken and Slaw Bun
A quick lunch bun filled with warm, saucy barbecue chicken and crisp cabbage-carrot slaw. Toasting the store-bought buns helps them hold the generous filling.
- Cuisine
- American
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Cook this recipe
- chicken breast strips-12 ounces
- Green cabbage-3 cups
- Carrots-1 cup
- Barbecue sauce-0.75 cups
- Mayonnaise-0.25 cups
- Water-2 tablespoons
- Apple cider vinegar-1 tablespoon
- Granulated sugar-1 teaspoon
- Fine salt-0.25 teaspoons
- Ground black pepper-0.13 teaspoons
- Store-bought hamburger buns-4 buns
Finely shred the cabbage, coarsely grate the carrots, cut the chicken into bite-size pieces, and split the buns as needed.
In the mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Add the cabbage and carrots, toss until lightly coated, and refrigerate while preparing the chicken.
Heat the dry skillet over medium heat. Place the buns cut-side down in the skillet and toast for 1 to 2 minutes, until lightly golden. Transfer them to a clean work surface.
Add the chicken, barbecue sauce, and water to the skillet. Cook over medium heat for 5 to 6 minutes, stirring frequently, until the chicken is evenly coated, steaming, and reaches 165°F.
Reheat the chicken to an internal temperature of 165°F using the instant-read thermometer.
Divide the barbecue chicken among the bottom buns. Top evenly with the crisp slaw, close the buns, and serve immediately.
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