BBQ Poached Chicken Sammies
with Coleslaw
Southern barbecue is famous for its tangy, vinegar-based sauce, which is then tossed with juicy pulled chicken thast been poach in chicken stock!. This barbecue sauce will have you ditching the bottled kind. A little bit of slaw on the sammies adds the essential 'crunch'!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Brioche Bun
(Contains Wheat, Egg May contain Soy)
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
4 tbsp
BBQ Sauce
(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
170 g
Coleslaw Cabbage Mix
2 unit(s)
Green Onion
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
90 mL
Dill Pickle, sliced
Not included in your delivery
0.06 tsp
Pepper*
1 tsp
Sugar*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Combine BBQ Seasoning, Campbells Chicken Broth Concentrate and half the BBQ sauce, in a medium pot.
- Bring to a gentle boil over medium heat.
- Meanwhile, pat chicken dry with paper towels.
- Add chicken to the boiling poaching liquid. Cover and poach over medium heat until cooked through, 12-15 min.**
- Drain, then roughly chop pickles.
- Thinly slice green onion
- Meanwhile, combine mayo, vinegar and 1 tsp (2 tsp) sugar in a medium bowl.
- Add coleslaw cabbage mix, and green onions. Season with salt and pepper, them toss to coat.
- When chicken is cooked through, using tongs, carefully transfer chicken to a cutting board or large bowl.
- Keep poaching liquid simmering in the pot.
- Using two forks, shred chicken into smaller pieces.
- Continue simmering BBQ poaching liquid until liquid reduces by half, 4-5 min.
- Add shredded chicken and remaining BBQ sauce to pot. Stir to combine.
- Meanwhile, halve buns, then arrange on an unlined baking sheet, cut-side up.
- Toast in the middle of the oven, until golden-brown, 1-2 min. (TIP: Keep your eye on buns so they don't burn!)
- Stack shredded chicken, and pickles bottom buns. Close with top buns.
- Divide sandwiches and coleslaw between plates.
- (TIP: for added crunch add some coleslaw to your sammies!)