- Level
- easy
- Prep Time
- 20 mins
- Total Time
- 30 mins
- Serves
- Serves 4
Ingredients
- 1 cup
- coarsely grated carrot
- 250 mL
- 3/4 cup
- thinly sliced Savoy cabbage
- 175 mL
- 1/4 cup
- thinly sliced red onion
- 60 mL
- 3 tbsp
- three cheese ranch dressing
- 45 mL
- 3 tbsp
- finely chopped flat-leaf parsley
- 45 mL
- 1/2
- lemon, juiced
- 1/2 tsp
- each salt and pepper, divided
- 2 mL
- 4
- Original In the Thin Buns
- 4
- boneless skinless chicken breasts, sliced in half lengthwise
- 1 tbsp
- olive oil
- 15 mL
- 1/4 cup
- honey garlic barbecue sauce
- 60 mL
Directions
- Step 1
- 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.
- Step 2
- 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.
- Step 3
- Meanwhile, lightly grill the buns. Divide the chicken among the 4 buns and top with the coleslaw.
Tip
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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Nutritional Facts
- Nutrition Description:
- 1/4 of the recipe
- Calories:
- 440
- Fat:
- 13 g
- Saturated Fat:
- 2 g
- Carbs:
- 48 g
- Fibre:
- 5 g
- Cholesterol:
- 65 mg
- Protein:
- 32 g
- Sodium:
- 870 mg