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Barbecue Chicken Sandwiches with Napa Slaw
- Active Time 20m
- Total Time 20m
- For the Slaw:
- 1/3 cup mayonnaise
- 2 tablespoons cider vinegar
- 2 teaspoons sugar
- 1/2 medium onion, finely chopped
- 1/4 cup minced chives
- 1 medium head napa cabbage, quartered lengthwise and thinly sliced crosswise
- Salt and ground pepper
- For the Sandwiches:
- 1/2 cup plus 1 tablespoon ketchup
- 1/3 cup unsulphured molasses
- 1/4 cup yellow mustard
- 1 tablespoon cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 4 large skinless, boneless chicken breast halves, trimmed
- 4 hamburger buns, split
FOR THE SLAW:
In a large bowl, stir together the mayonnaise, vinegar and sugar. Add the onion and chives, then add the cabbage and toss well. Season generously with salt and pepper and toss.
FOR THE SANDWICHES:
In a large bowl, whisk together the ketchup, molasses, mustard, vinegar, Worcestershire sauce and soy sauce. Reserve 1/2 cup of the sauce for serving; add the chicken breasts to the remaining sauce in the bowl and turn to coat. Set aside. Light a grill or preheat the broiler. Grill or broil the chicken for about 10 minutes, turning once, until nicely charred and cooked through.
Slice the chicken crosswise on the diagonal. Spoon some of the reserved barbecue sauce on the bottoms of the buns and arrange the chicken on top. Spoon the remaining sauce over the chicken and mound the napa slaw on top.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
758 calories; 22g total fat; 193mg cholesterol; 885mg sodium; 59g carbohydrates; 7g fiber; 81g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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