Chicken and Slaw Sliders
This nod to North Carolina barbecue substitutes a store-bought chicken for slow-smoked pork.
Servings: 0
Ingredients
Slaw
- 1/2 cup mayonnaise
- 1/2 cup chopped green onion optional
- 2 tablespoons dill pickle juice from a jar of pickles
- 2 tablespoons cider vinegar
- 2 tablespoons sugar
- 1/2 teaspoon coarse salt
- Freshly ground black pepper
- 1 package 16-ounce shredded cole slaw mix
Chicken
- 1 cup bottled barbecue sauce
- 3 tablespoons cider vinegar
- 3 cups roughly shredded rotisserie chicken
- 12-18 Hawaiian Rolls
Instructions
- To prepare slaw, whisk all ingredients together, except cole slaw mix, in a large bowl. Add cole slaw mix and toss to coat. Refrigerate until ready to serve.
- To prepare chicken, combine barbecue sauce, vinegar and chicken in a bowl. Microwave or heat in skillet about 3 minutes or until thoroughly heated.
- Slice rolls in half leaving them hinged on the side. Open them up and toast in the oven.
- To serve, place chicken on bun bottoms. Spoon slaw on top of chicken. Fold top half of bun over and secure with a toothpick down the middle.
- Serve remaining slaw on the side.
Notes
I used Hot Bone Suckin' Sauce and no vinegar.
Nutritional Information:
Calories 480Fat 21gSaturated Fat 4gPolyunsaturated Fat 4gMonounsaturated Fat 2gCholesterol 100mgSodium 710mgPotassium 50mgCarbohydrates 34gFiber 4gSugars 8gProtein 38g
Recipe By: Relish
Serving Size: 12
Serving Size: 12
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