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Sweet BBQ Shredded Chicken Sandwiches

Crispy-topped buns filled with tender shredded chicken in a sweet barbecue sauce and a creamy coleslaw for a bright, satisfying sandwich.
Prep Time1 hour
Cook Time45 minutes
Total Time1 hour 45 minutes
Servings: 6 servings

Ingredients

  • 1/2 cup mayonnaise for coleslaw dressing
  • 1/3 cup granulated sugar for coleslaw dressing
  • 1/2 cup low-fat buttermilk
  • 3 tbsp lemon juice
  • 1 tbsp white vinegar for coleslaw dressing
  • 1/2 tsp salt for coleslaw dressing
  • 1/8 tsp black pepper for coleslaw dressing
  • 16 oz coleslaw mix shredded cabbage and carrot mix
  • 1/2 medium onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1/2 cup apple cider vinegar for BBQ sauce
  • 3 tbsp brown sugar for BBQ sauce
  • 1 cup ketchup for BBQ sauce
  • 1 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tbsp prepared yellow mustard
  • 2 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/4 tsp salt for BBQ sauce
  • 1/4 tsp black pepper for BBQ sauce
  • dash ground sage
  • 4 cups shredded cooked chicken about 4 cups (rotisserie chicken, pulled)
  • 6 whole wheat hamburger buns toasted

Instructions

  • Make the coleslaw dressing: in a large bowl whisk together 1/2 cup mayonnaise, 1/3 cup sugar, 1/2 cup low-fat buttermilk, 3 tbsp lemon juice, 1 tbsp white vinegar, 1/2 tsp salt, and 1/8 tsp black pepper until smooth.
  • Add 16 oz coleslaw mix, 1/2 sliced medium onion, and 1 thinly sliced red bell pepper to the dressing and toss to coat; cover and refrigerate at least 1 hour.
  • Prepare the sweet BBQ sauce: in a medium saucepan combine 1/2 cup cider vinegar, 3 tbsp brown sugar, 1 cup ketchup, 1 tbsp tomato paste, 2 tbsp Worcestershire sauce, 1 tbsp yellow mustard, 2 tbsp honey, 1 tsp garlic powder, 1 tsp chili powder, 1/2 tsp onion powder, 1/2 tsp cumin, 1/4 tsp salt, 1/4 tsp pepper, and a dash of ground sage; whisk until smooth.
  • Bring the sauce to a boil over medium-high heat, then reduce to low and simmer, stirring occasionally, about 45 minutes until slightly thickened.
  • Stir 4 cups shredded cooked chicken into the warm BBQ sauce and heat through until coated and warmed.
  • Toast the 6 whole wheat hamburger buns in a toaster or oven until lightly browned.
  • Assemble sandwiches: place about 3/4 cup BBQ shredded chicken on the bottom half of each bun, top with about 1/2 cup coleslaw, then close with the top bun; repeat for remaining sandwiches.

Equipment

  • Large Bowl
  • Medium Saucepan
  • Whisk
  • Measuring Cups and Spoons
  • Spatula or Wooden Spoon
  • Toaster or oven

Notes

  • Chill the coleslaw at least 1 hour for best flavor.
  • Use a rotisserie chicken to save time.
  • Simmer the sauce gently and stir occasionally to prevent sticking.
  • Toast buns just before assembling for best texture.