Speedy Barbecue Chicken Sandwich

Your favorite bottled barbecue sauce helps these sandwiches come together in a flash. The filling is also delicious folded into a wrap or tortilla. The coleslaw improves in flavor if made ahead (up to a full day).

Dairy-Free Products

Makes 2 large or 4 small sandwiches | Total Time: Less Than 30 Mins

Ingredients

1 tablespoon olive oil
½ yellow onion, chopped
½ bell pepper, chopped
1 (8-ounce) package Applegate Naturals^® Grilled Chicken Breast Strips
3 tablespoons barbecue sauce
2 large or 4 smaller rolls, halved

For the slaw:

½ small head green cabbage, shredded
1 carrot, shredded
½ bell pepper, shredded
¼ cup mayonnaise
Juice of ½ lemon
Salt and black pepper

Instructions

Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper and cook until crisp-tender, about 5 minutes.
Add the chicken and barbecue sauce and simmer until heated through, about 3 minutes.
Divide the chicken mixture among the rolls and top with some of the coleslaw (you may not use all the slaw).

For the slaw:

Combine the cabbage, carrot and bell pepper in a bowl.
Whisk together the mayonnaise and lemon juice; season to taste with salt and pepper.
Drizzle the dressing over the vegetables and toss to combine. Let sit while you prepare the sandwiches.