Your Blue Apron Basket

Checkout Checkout
Continue Browsing
Loading...
Checkout Checkout
Continue Browsing
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

We ship wine to the following states:
or
We ship wine to the following states:

BBQ Chicken Sandwiches

with Carrot & Cabbage Coleslaw

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

To create depth of flavor for these sandwiches, we’re tossing together shredded chicken, juicy peach, and smoky barbecue sauce, then topping it with briny pickle chips—all nestled between soft potato buns.

Get Cooking
fresh
ingredients
BBQ Chicken Sandwiches with Carrot & Cabbage Coleslaw
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 4 Potato Buns
  • 1 lb Red Cabbage
  • ¾ lb Carrots
  • 1 Peach
  • ¼ cup Mayonnaise
  • ½ cup Barbecue Sauce
  • 2 Tbsps Chicken Demi-Glace
  • 2 oz Pickle Chips
  • 1 Tbsp Sugar
  • 1 Tbsp Red Wine Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
Cook & shred the chicken:
1 Cook & shred the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Loosely cover the pan with foil and cook 6 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, frequently spooning the liquid over the chicken, 2 to 3 minutes, or until the chicken is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl (including any remaining liquid). When cool enough to handle, using two forks, shred the cooked chicken into bite-sized pieces. 

Prepare the ingredients:
2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Combine the prepared cabbage and carrots in a large bowl. Pit and medium dice the peach. Halve the buns

Make the slaw:
3 Make the slaw:

To the bowl of prepared cabbage and carrots, add the vinegar, sugar, half the mayonnaise, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Dress the chicken:
4 Dress the chicken:

While the slaw marinates, to the bowl of shredded chicken, add the barbecue sauce and diced peach; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, remaining mayonnaise, dressed chicken, and pickles. Serve the sandwiches with the slaw. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook & shred the chicken:
1 Cook & shred the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Loosely cover the pan with foil and cook 6 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, frequently spooning the liquid over the chicken, 2 to 3 minutes, or until the chicken is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl (including any remaining liquid). When cool enough to handle, using two forks, shred the cooked chicken into bite-sized pieces. 

2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Combine the prepared cabbage and carrots in a large bowl. Pit and medium dice the peach. Halve the buns

Prepare the ingredients:
Make the slaw:
3 Make the slaw:

To the bowl of prepared cabbage and carrots, add the vinegar, sugar, half the mayonnaise, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

4 Dress the chicken:

While the slaw marinates, to the bowl of shredded chicken, add the barbecue sauce and diced peach; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

Dress the chicken:
Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, remaining mayonnaise, dressed chicken, and pickles. Serve the sandwiches with the slaw. Enjoy!