Honey Garlic Grilled Chicken Sandwich with Creamy Coleslaw

Prep time: 20min
Total time: 30min
Serves 4
1 cup
coarsely grated carrot
250 mL
3/4 cup
thinly sliced Savoy cabbage
175 mL
1/4 cup
thinly sliced red onion
60 mL
3 tbsp
Three Cheese Ranch Dressing
45 mL
3 tbsp
finely chopped flat-leaf parsley
45 mL
1/2
lemon, juiced
0
1/2 tsp
each salt and pepper, divided
2 mL
4
Original In the Thin Buns
0
4
boneless skinless chicken breasts, sliced in half lengthwise
0
1 tbsp
olive oil
15 mL
1/4 cup
Honey Garlic Barbecue Sauce
60 mL
1/4 of the recipe
calories
440
fat
13 g
saturated fat
2.5 g
carbs
48 g
protein
32 g
cholestrol
65 mg
fibre
5 g
sodium
870 mg

Directions

  1. Heat barbecue to medium. In a large bowl, mix the carrot, cabbage, onion, ranch dressing, parsley, lemon juice and 1/4 tsp (1 mL) each salt and pepper. Separate bun halves and set aside.

  2. Place the chicken pieces in a shallow bowl with the olive oil and remaining salt and pepper and turn to coat. Grill the chicken until cooked through, approx. 3 to 4 min. per side. On final turn, brush chicken with barbecue sauce until coated on both sides.

  3. Meanwhile, lightly grill the buns. Divide the chicken among the 4 buns and top with the coleslaw.

Tip

No bbq? On a foil-lined baking sheet, broil chicken for 4 to 5 min. per side. Turn once and brush with sauce halfway through.