Chopped BBQ Chicken Sandwiches with Roasted Potatoes & Coleslaw

Chopped BBQ Chicken Sandwiches

with Roasted Potatoes & Coleslaw

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This recipe is inspired by a Memphis mainstay: the barbecue sandwich, typically made with chopped or pulled pork. For a lighter take, we’re using chicken instead—tossing it in a sweet, smoky barbecue sauce before piling it onto soft potato buns with a zesty slaw. Roasted potatoes, served with some of the slaw’s creamy dressing on the side (perfect for dipping), round out the meal.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the potatoes. Halve lengthwise, then cut crosswise into ¼-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.

Prepare the remaining ingredients & make the dressing:
2 Prepare the remaining ingredients & make the dressing:

While the potatoes roast, wash and dry the remaining fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Place in a large bowl. Cut off and discard the root ends of the scallions; thinly slice. Halve the buns. In a bowl, combine the mayonnaise, mustard, and a drizzle of olive oil. Season with salt and pepper to taste.

Cook & dress the chicken:
3 Cook & dress the chicken:

While the potatoes continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board. When cool enough to handle, roughly chop. Transfer to a bowl. Add the barbecue sauce; stir to thoroughly coat. Season with salt and pepper to taste.

Make the coleslaw:
4 Make the coleslaw:

While the chicken cooks, add the vinegar, sugar, pickle relish, scallions, and half the dressing to the bowl of cabbage. Stir to combine; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Toast the buns:
5 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 1 to 2 minutes, or until lightly browned. Divide among 4 dishes.

Assemble the sandwiches & serve your dish:
6 Assemble the sandwiches & serve your dish:

Divide the dressed chicken among the toasted bun bottoms. Top each with a spoonful of the coleslaw. Complete the sandwiches with the bun tops. Transfer the remaining coleslaw to a serving dish. Divide the roasted potatoes among the dishes of sandwiches. Serve with the remaining coleslaw and remaining dressing on the side. Enjoy!

Tips from Home Chefs

Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the potatoes. Halve lengthwise, then cut crosswise into ¼-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.

2 Prepare the remaining ingredients & make the dressing:

While the potatoes roast, wash and dry the remaining fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Place in a large bowl. Cut off and discard the root ends of the scallions; thinly slice. Halve the buns. In a bowl, combine the mayonnaise, mustard, and a drizzle of olive oil. Season with salt and pepper to taste.

Cook & dress the chicken:
3 Cook & dress the chicken:

While the potatoes continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board. When cool enough to handle, roughly chop. Transfer to a bowl. Add the barbecue sauce; stir to thoroughly coat. Season with salt and pepper to taste.

4 Make the coleslaw:

While the chicken cooks, add the vinegar, sugar, pickle relish, scallions, and half the dressing to the bowl of cabbage. Stir to combine; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the coleslaw:
Toast the buns:
5 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 1 to 2 minutes, or until lightly browned. Divide among 4 dishes.

6 Assemble the sandwiches & serve your dish:

Divide the dressed chicken among the toasted bun bottoms. Top each with a spoonful of the coleslaw. Complete the sandwiches with the bun tops. Transfer the remaining coleslaw to a serving dish. Divide the roasted potatoes among the dishes of sandwiches. Serve with the remaining coleslaw and remaining dressing on the side. Enjoy!

Assemble the sandwiches & serve your dish:
Browse Steps
1 of 6