CentMenu / Dinner · Lunch
BBQ chicken slaw sandwiches
Shredded barbecue chicken and crunchy yogurt slaw fill simple sandwich buns.
Ingredients
4 servings · US + metric
- 1.32 lb (600 g) boneless chicken thighs
- 4 burger buns
- 14.11 oz (400 g) white cabbage
- 1 carrot
- 2.82 oz (80 g) BBQ sauce
- 3.53 oz (100 g) plain yogurt
- 1 tbsp (15 ml) wine vinegar
- 1¼ tbsp (20 ml) sunflower oil
- ½ tsp (3 g) salt
Let’s cook
Remove any bones from 1.32 lb (600 g) boneless chicken thighs, then cut the meat into bite-size pieces.
Heat 1¼ tbsp (20 ml) sunflower oil in a wide pan over medium-high heat; brown the chicken for 6 minutes, turning, then transfer to a plate.
Add 2.82 oz (80 g) BBQ sauce and a splash of water, cover and simmer over low heat for 15 minutes, until the chicken reaches 165 °F (74 °C); shred with forks.
Thinly shred 14.11 oz (400 g) white cabbage and grate 1 carrot; toss with 3.53 oz (100 g) plain yogurt, 1 tbsp (15 ml) wine vinegar and ½ tsp (3 g) salt.
Split 4 burger buns, fill with chicken and some slaw, and serve the rest of the slaw alongside.