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

Elisabeth Hasselbeck
Servings: 4
30 to 60 min

This sandwich is full of flavor!

  • Ingredients
  • step-by-step directions
Elisabeth Hasselbeck's BBQ Chicken Sandwich with Red Cabbage Mango Slaw
  • 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)
  • 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.
  • 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.
  • 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. 
  • Serve with the slaw on tortillas or mini buns.
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