BBQ PULLED CHICKEN SANDWICHES
Makes 8 sandwiches.
• 1 rotisserie chicken
• 2/3 c. barbecue sauce of choice, plus more for serving
• 8 sandwich rolls
• Barbecued Slaw, for serving (recipe follows)
Directions
Skin and bone the chicken. Discard the skin and bones, and place the meat in a bowl. Add the barbecue sauce, and toss. (The meat can warm in a crock-pot for up to two hours on low.) Add more sauce, to taste, if desired.
Serve on sandwich buns with slaw.
Nutrition information per serving:
Calories460Fat10 g
Sodium750 mgSaturated fat8 g
Carbohydrates30 gProtein17 gCholesterol100 mgDietary fiber3 g
BARBECUED SLAW
Makes 6 cups.
• 1 large green cabbage (about 3 lb.)
• 1 large onion
• 1/2 c. barbecue sauce of choice
• 1/4 c. apple-cider vinegar
• 1 c. water
• 1/4 c. mayonnaise
Directions
Shred the cabbage and onion into a heat-resistant bowl. In a small saucepan, bring the barbecue sauce, vinegar and water to a boil. Remove from heat, and pour over the cabbage and onion. Stir well to mix.
Chill for at least 1 hour to marinate. Stir in the mayonnaise and serve, or cover and refrigerate for up to 3 days.
Nutrition information per ¼-cup serving:
Calories30Fat1 g
Sodium75 mgSaturated fat0 g
Carbohydrates5 gProtein1 gCholesterol0 mgDietary fiber2 g
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