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BBQ Pulled Chicken Sandwiches
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BBQ Pulled Chicken Sandwiches

BBQ Pulled Chicken Sandwiches

with Tangy Cabbage Slaw

Southern barbecue is famous for its tangy, vinegar-based sauce, and this DIY version, which is tossed with juicy pulled chicken, will have you ditching the bottled kind. Pile it all on brioche buns with a little bit of spring mix for that essential 'crunch'!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

280 g

Chicken Thighs

28 g

Spring Mix

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

1 tbsp

BBQ Seasoning

(Contains Sulphites)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

170 g

Coleslaw Cabbage Mix

2 tbsp


(Contains Egg, Mustard)

4 tbsp

BBQ Sauce

(Contains Mustard)

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

Not included in your delivery

3 tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories690 kcal
Fat26 g
Saturated Fat6 g
Carbohydrate77 g
Sugar28 g
Dietary Fiber5 g
Protein37 g
Cholesterol142 mg
Sodium1520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Paper Towel
Measuring Cups
Measuring Spoons
Medium Bowl
Baking Sheet


Poach chicken

Before starting, preheat the broiler to high. Wash and dry all produce. Combine BBQ Seasoning, half the vinegar, 1/2 tbsp BBQ sauce, 2 tsp sugar and 1 1/2 cup water in a medium pot. Bring to a gentle boil over medium heat. Meanwhile, pat chicken dry with paper towels, then season with salt and pepper. Add chicken to the boiling poaching liquid. Cover and poach over medium heat until cooked through, 12-15 min.**

Make slaw

Meanwhile, combine mayo, remaining vinegar and 1 tsp sugar (dbl for 4 ppl) in a medium bowl. Season with salt and pepper. Add coleslaw cabbage mix, then toss to coat. Set aside.

Shred chicken

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.

Make sauce and finish chicken

Stir remaining BBQ sauce into the pot with poaching liquid. Continue simmering until liquid reduces by half, 4-5 min. Add shredded chicken to sauce. Stir to coat.

Toast buns

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!)

Finish and serve

Stack shredded chicken, spring mix and crispy shallots on bottom buns. Close with top buns. Divide sandwiches and coleslaw between plates.

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