The Method for BBQ Pulled Chicken Sandwiches with Coleslaw

• Start by heating the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper on both sides. Place them in the hot skillet and cook for about 6-7 minutes on each side or until the chicken is cooked through and no longer pink in the center. The chicken should reach an internal temperature of 165°F (75°C). Remove from heat and let rest for a few minutes.
• Using two forks, shred the chicken breasts into bite-sized pieces right in the skillet or transfer to a bowl to do this step.
• Pour the cup of BBQ sauce over the shredded chicken and gently stir until all the chicken is coated evenly. Keep the skillet on low heat or place it back on the burner for a couple of minutes just to warm everything through.
• In a medium mixing bowl, combine the coleslaw mix with mayonnaise, apple cider vinegar, honey, salt, and pepper. Stir well until the dressing evenly coats the cabbage and carrots. Adjust seasoning to taste.
• Slice each whole wheat roll in half. Pile a generous amount of the BBQ pulled chicken on the bottom half of each roll, then top with a heaping spoonful of coleslaw. Add the top half of the roll and gently press down.
• Serve these sandwiches immediately while warm. They pair wonderfully with simple sides like baked beans or a crisp green salad.