I’m always on the lookout for a new recipe for all you working moms whose kids are busy with after school activities and sports. Sometimes after a busy day, it is easier to eat at home than go out to eat. The kids can clean up or start their homework while you make these barbeque sandwiches in about 10 minutes.

The recipe is from my cousin, Whitney Malott, who is a senior accountant in an environmental laboratory. Her middle school age son, Patrick, plays both school and travelling basketball. She uses frozen pulled chicken in this sandwich. All you have to do is heat the chicken up in a skillet and add barbeque sauce. How easy is that! I’ve included a recipe for marinated slaw that you can make in advance and will keep for 5 days in the refrigerator.

Barbeque Chicken Sandwiches– makes 6 sandwiches

20 ounces grilled and ready fully cooked pulled chicken breast (I used Tyson’s brand. There are about 6 cups of chicken in the bag.)
20 ounces of your favorite barbeque sauce
6 toasted buns

In a 20-inch non-stick skillet cook chicken on medium heat for 5 to 7 minutes or until hot. Pour barbeque sauce over chicken. Stir for several minutes until mixture is hot. Serve on toasted buns with Marinated Coleslaw.

Marinated Coleslaw

16 ounces coleslaw mix with carrots (about 7 ½ cups)
½ green pepper, sliced in ¼ inch strips then cut in half
½ red onion, sliced in ¼ inch half-moons then cut in half
Slaw Marinade

Layer one half of coleslaw, green pepper, and onion in a bowl. Repeat with remaining ingredients. Pour cooled marinade over slaw. It will look like there is not enough marinade but the cabbage will shrink into the marinade. Stir several times to coat coleslaw then refrigerate overnight before using. Keeps 5 days in refrigerator.

Slaw Marinade
¾ cup apple cider vinegar
1 ½ teaspoons ground mustard powder
2 teaspoons celery seed
½ cup granulated sugar
1 teaspoon kosher salt
2 tablespoons vegetable oil
¼ teaspoon freshly ground black pepper
½ teaspoon hot sauce, optional

Bring marinade to a boil. Remove from heat and cool for about 30 minutes before pouring over coleslaw mixture.

Published in The News and Neighbor on May 17, 2017