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Elisabeth Hasselbeck's BBQ Chicken Sandwich with Red Cabbage Mango Slaw

Elisabeth Hasselbeck BBQ Sandwich
This sandwich is full of flavor!
skill level
Easy
time
30-60min
servings
4
cost
$
Contributed by :
This sandwich is the perfect addition to your game day grub. Dig in.
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ingredients
  • For the Red cabbage mango slaw:
  • 1/4 cup gluten-free light mayonnaise
  • 2 tablespoon plain 2% Greek yogurt
  • 1 tablespoon honey
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 head red cabbage (shredded)
  • 2 medium mangoes (peeled
  • pitted and shredded)
  • For the BBQ Chicken:
  • 1 tablespoon olive or canola oil
  • 1 large onion (chopped)
  • 2 bone-in (skin-on chicken breasts)
  • 1 cup prepared gluten-free barbecue sauce
  • 2 tablespoon honey
  • 2 tablespoon salted butter
  • 8 5-inch gluten-free corn tortillas warm or 4 gluten-free sandwich buns (for serving)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/4 cup gluten-free light mayonnaise
    2 tablespoon plain 2% Greek yogurt
    1 tablespoon honey
    1 tablespoon red wine vinegar
    1/4 teaspoon salt
    1/8 teaspoon freshly ground black pepper
    1/2 head red cabbage (shredded)
    2 medium mangoes (peeled, pitted and shredded)
    Make the slaw: Place the mayonnaise, yogurt, honey, vinegar, salt & black pepper in a large bowl & whisk until well combined. Add the red cabbage and the mangoes. Toss to coat. Cover and refrigerate until ready to serve.
  • 2
    1 tablespoon olive or canola oil
    1 large onion (chopped)
    2 bone-in (skin-on chicken breasts)
    1 cup prepared gluten-free barbecue sauce
    2 tablespoon honey
    Prepare the chicken: Heat a medium saucepan over high heat. Add the olive or canola oil, onion, and the chicken breasts, skin side down. Reduce the heat to medium and cook for 3-4 minutes, as the chicken browns. Add the barbecue sauce and the honey. Cover, and reduce to a simmer. Cook for 35-40 mins, until the chicken is cooked through.
  • 3
    2 tablespoon salted butter
    Remove the chicken from the sauce, and remove and discard the skin and bones. Shred the meat with a fork and return it along with the butter to the sauce, and stir well to coat. 
  • 4
    8 5-inch gluten-free corn tortillas warm or 4 gluten-free sandwich buns (for serving)
    Serve with the slaw on tortillas or mini buns.
 
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