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Chopped BBQ Chicken Sandwiches

with Roasted Potatoes & Coleslaw

Customer Favorite
30-Minute Meal
  • Group Created with Sketch.
    25-35 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 760 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe is inspired by a mainstay of Southern cooking: 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, creamy slaw. Roasted potatoes, served on the side with a bit more of the slaw’s dressing, round out the meal.


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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.

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

Preheat the oven to 475°F. Wash and dry the potatoes. Halve the potatoes lengthwise; 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 22 to 24 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; toss to thoroughly coat. Season with salt and pepper to taste.

4 Make the coleslaw:

While the chicken cooks, to the bowl of cabbage, add the vinegar, sugar, pickle relish, scallions, and half the dressing. 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 with a spoonful of the coleslaw and 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: