BBQ Chicken Sandwiches with Carrot & Cabbage Coleslaw

BBQ Chicken Sandwiches

with Carrot & Cabbage Coleslaw

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

To give the filling for these sandwiches delicious depth of flavor, we’re tossing shredded chicken together with juicy fresh peach and tangy-sweet barbecue sauce, then topping it all off with briny pickle chips. A vibrant coleslaw served on the side perfectly balances the sandwiches’ richness.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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 liquid). Using two forks, carefully 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 in a large bowl. Pit and medium dice the peach. Halve the buns.

Make the coleslaw:
3 Make the coleslaw:

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 thoroughly 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 coleslaw marinates, add the barbecue sauce and diced peach to the bowl of shredded chicken. Toss to combine. Taste, then season with salt and pepper if desired. 

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 coleslaw. Enjoy!

Tips from Home Chefs

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 liquid). Using two forks, carefully 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 in a large bowl. Pit and medium dice the peach. Halve the buns.

Prepare the ingredients:
Make the coleslaw:
3 Make the coleslaw:

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 thoroughly 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 coleslaw marinates, add the barbecue sauce and diced peach to the bowl of shredded chicken. Toss to combine. Taste, then season with salt and pepper if desired. 

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 coleslaw. Enjoy!

Browse Steps
1 of 5