Close
Print This Recipe
Open-Faced BBQ Chicken Sandwiches
Servings:
Serves 4 as an appetizerPrep Time:
10 minutesCook Time:
10 minutes
Ingredients
8 slices Hannaford 5 Cheese Texas Toast
2 cups coleslaw mix
2 scallions, sliced thin
1 Tbsp. white or red wine vinegar
1/4 cup drained Taste of Inspirations Pineapple, Mango & Ginger Salsa, plus 1 Tbsp. salsa liquid reserved separately
Salt and pepper
2 1/2 cups shredded Nature's Place Rotisserie Chicken
3/4 cup Taste of Inspirations Boss Barbeque Sauce
Directions
1. Heat oven to 425. Arrange toasts, cheese-side-up, on a baking sheet and bake until lightly toasted, 5 to 7 minutes.
2. Combine coleslaw mix and scallions with vinegar and 1 tablespoon reserved salsa liquid and toss to coat. Season with salt and pepper to taste and set aside.
3. Combine chicken, barbecue sauce, and salsa in a medium nonstick skillet and cook over medium-high heat, stirring occasionally, until chicken is heated through, about 5 minutes; season with salt and pepper to taste.
4. Top toasts evenly with chicken mixture, followed by coleslaw, and serve.
Source: Hannaford fresh Magazine, March - April 2017
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 590 kcal (30%) |
| Calories from Fat | 189 kcal (0%) |
| Total Fat | 21 g (32%) |
| Saturated Fat | 1 g (3%) |
| Cholesterol | 65 mg (22%) |
| Sodium | 470 mg (20%) |
| Total Carbohydrates | 63 g (21%) |
| Dietary Fiber | 2 g (8%) |
| Protein | 36 g (60%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
loading