Honey Garlic Grilled Chicken Sandwich with Creamy Coleslaw
coarsely grated carrot
thinly sliced Savoy cabbage
thinly sliced red onion
three cheese ranch dressing
finely chopped flat-leaf parsley
each salt and pepper, divided
Original In the Thin Buns
boneless skinless chicken breasts, sliced in half lengthwise
honey garlic barbecue sauce
Heat barbecue to medium. In a large bowl, mix the carrot, cabbage, onion, ranch dressing, parsley, lemon juice and 1/4 tsp (1 mL) each salt and pepper. Separate bun halves and set aside.
Place the chicken pieces in a shallow bowl with the olive oil and remaining salt and pepper and turn to coat. Grill the chicken until cooked through, approx. 3 to 4 min. per side. On final turn, brush chicken with barbecue sauce until coated on both sides.
Meanwhile, lightly grill the buns. Divide the chicken among the 4 buns and top with the coleslaw.
No bbq? On a foil-lined baking sheet, broil chicken for 4 to 5 min. per side. Turn once and brush with sauce halfway through.
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