Pulled Chicken and Slaw Sliders

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/20/2020

Everyone's favorite little barbecue sandwich, updated with chicken.

This lazy nod to North Carolina barbecue substitutes a store-bought chicken for slow-smoked pork.

8 min Prep: 5 min Cook: 3 min
Serves: 12 Save

Ingredients (13)

  • Slaw:
  • 1/2 cup mayonnaise
  • 1/2 cup chopped green onion
  • 2 tablespoon dill pickle juice (from a jar of pickles)
  • 2 tablespoon cider vinegar
  • 2 tablespoon sugar
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper
  • 1 package (16-ounce) shredded cole slaw mix
  • Chicken:
  • 1 cup bottled barbecue sauce
  • 3 tablespoon cider vinegar
  • 3 cup roughly shredded rotisserie chicken

Directions

  1. To prepare slaw, whisk all ingredients together, except cole slaw mix, in a large bowl. Add cole slaw mix and toss to coat. Refrigerate until ready to serve.
  2. To prepare chicken, combine barbecue sauce, vinegar and chicken in a bowl. Microwave about 3 minutes or until thoroughly heated.
  3. To serve, place chicken on bun bottoms. Spoon slaw on top of chicken. Place remaining bun halves on top.

Blood and Sand Cocktail

The Bar

Ingredients (6)

  • 1 oz. Johnnie Walker Black Label
  • 1 oz. Cherry Liqueur
  • 1 oz. Sweet Vermouth
  • 1 oz. Orange Juice (freshly squeezed)
  • 0.3 oz. Lemon Juice
  • Orange peel to garnish
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Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!