Barbecued chicken and tangy coleslaw sandwich
Cooked green cabbage
1½ cup(s), shredded, finely shredded
Fat free sour cream
Apple cider vinegar
¼ tsp, freshly ground
Cooked skinless boneless chicken breast(s)
2 cup(s), chopped, shredded
- Combine the cabbage, sour cream, vinegar, sugar, salt, and pepper in a medium bowl. Cover and refrigerate at least 10 minutes for the flavors to develop or until ready to use, up to 6 hours.
- Meanwhile, combine the chicken and barbecue sauce in a medium nonstick saucepan and cook over medium heat, stirring occasionally, until heated through, about 4 minutes.
- Slice the rolls horizontally almost all the way through; spread open. Pull out some of the bread from the center, if desired. Place the warm chicken mixture then the coleslaw on the bottoms of the rolls. Close the rolls, cut in half, if desired, and serve while warm. Yields 1 sandwich per serving.