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

skill level

Easy

time

30-60min

servings

cost

Contributed by : Elisabeth Hasselbeck

This sandwich is the perfect addition to your game day grub. Dig in.

things you'll need.

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!

step 1

ingredients 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)

instructions 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.
step 2

ingredients 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

instructions 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.
step 3

ingredients 2 tablespoon salted butter

instructions 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.
step 4

ingredients 8 5-inch gluten-free corn tortillas warm or 4 gluten-free sandwich buns (for serving)

instructions Serve with the slaw on tortillas or mini buns.

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