Pulled Chicken and Slaw Sliders

Mark Boughton / Teresa Blackburn
  • Yield: 12 servings
  • Prep: 5 mins
  • Cook: 3 mins

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


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


  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.

—Recipe by Laraine Perri for Relish, Oct. 2009

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 480
  • Fat 21g
  • Saturated Fat 4g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 2g
  • Cholesterol 100mg
  • Sodium 710mg
  • Potassium 50mg
  • Carbohydrate 34g
  • Fiber 4g
  • Sugars 8g
  • Protein 38g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 4%
  • Calcium 0%
  • Iron 2%