Pulled BBQ Chicken Sandwiches with Fingerling Potato Salad & Creamy Coleslaw

Pulled BBQ Chicken Sandwiches

with Fingerling Potato Salad & Creamy Coleslaw

30 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.
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.
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.
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

Chefs, it’s almost summer, and that can only mean one thing: BBQ! But the delicious, smoky flavors of barbecue don’t have to be prepared on a grill. We’re bringing them indoors in this easy recipe for pulled (or shredded) chicken sandwiches infused with barbecue sauce and topped with a tart, colorful cabbage and radish slaw. And for a classic side, we’re serving up a creamy potato salad made with delicate fingerling potatoes and scallions.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Pulled BBQ Chicken Sandwiches with Fingerling Potato Salad & Creamy Coleslaw
Title
  • 3 Boneless, Skinless Chicken Breasts
  • 4 Potato Buns
  • ½ cup Barbecue Sauce
  • 3 oz Radishes
  • 2 Scallions
  • 1 lb Green Cabbage
  • 1 lb Multicolored Fingerling Potatoes
  • 2 Tbsps Red Wine Vinegar
  • 2 Tbsps Sugar
  • 1 Tbsp Dijon Mustard
  • ¼ cup Mayonnaise
  • 3 Tbsps Sweet Pickle Relish
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook & shred the chicken:
1 Cook & shred the chicken:

Preheat the oven to 425°F. Heat a large pot of salted water to boiling on high. Once boiling, add the chicken. Cook 13 to 15 minutes, or until cooked through. Transfer the cooked chicken to a clean work surface. Using 2 forks, shred into bite-sized pieces. Wash and dry the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the buns. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut out and discard the cabbage core; thinly slice the leaves. Trim off and discard the stem ends of the radishes; halve and thinly slice the radishes. Cut the potatoes into ¼-inch-thick rounds. In a medium bowl, combine the mayonnaise and mustard.

Make the potato salad:
3 Make the potato salad:

Add the potatoes to the medium pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Stir in the white bottoms of the scallions, sweet pickle relish and half the mayonnaise-mustard mixture; season with salt and pepper to taste. Transfer to a serving dish.

Make the coleslaw:
4 Make the coleslaw:

While the potatoes cook, in a large bowl, combine the cabbage, radishes, vinegar, sugar, remaining mayonnaise-mustard mixture and all but a big pinch of the green tops of the scallions; toss to combine and season with salt and pepper to taste.

Toast the buns & finish the chicken:
5 Toast the buns & finish the chicken:

While the potatoes continue to cook, place the buns on a sheet pan. Toast in the oven 2 to 3 minutes, or until lightly crispy and warmed through. Remove from the oven. While the buns toast, in the pot used to cook the chicken, combine the shredded chicken and barbecue sauce. Cook on medium-low, stirring occasionally, 6 to 8 minutes, or until the chicken is thoroughly coated; season with salt and pepper to taste. Remove from heat.

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

Transfer the toasted buns to a serving dish. Divide the finished chicken between the bun bottoms; top with some of the coleslaw (you will have extra coleslaw) and the bun tops. Serve with the potato salad and remaining coleslaw on the side; garnish with the remaining green tops of the scallions. Enjoy!

Tips from Home Chefs

Get Plans

Pulled BBQ Chicken Sandwiches

Cook & shred the chicken:
1 Cook & shred the chicken:

Preheat the oven to 425°F. Heat a large pot of salted water to boiling on high. Once boiling, add the chicken. Cook 13 to 15 minutes, or until cooked through. Transfer the cooked chicken to a clean work surface. Using 2 forks, shred into bite-sized pieces. Wash and dry the pot.

2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the buns. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut out and discard the cabbage core; thinly slice the leaves. Trim off and discard the stem ends of the radishes; halve and thinly slice the radishes. Cut the potatoes into ¼-inch-thick rounds. In a medium bowl, combine the mayonnaise and mustard.

Prepare the ingredients:
How To: Hold a Chef's Knife
Make the potato salad:
3 Make the potato salad:

Add the potatoes to the medium pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Stir in the white bottoms of the scallions, sweet pickle relish and half the mayonnaise-mustard mixture; season with salt and pepper to taste. Transfer to a serving dish.

4 Make the coleslaw:

While the potatoes cook, in a large bowl, combine the cabbage, radishes, vinegar, sugar, remaining mayonnaise-mustard mixture and all but a big pinch of the green tops of the scallions; toss to combine and season with salt and pepper to taste.

Make the coleslaw:
Toast the buns & finish the chicken:
5 Toast the buns & finish the chicken:

While the potatoes continue to cook, place the buns on a sheet pan. Toast in the oven 2 to 3 minutes, or until lightly crispy and warmed through. Remove from the oven. While the buns toast, in the pot used to cook the chicken, combine the shredded chicken and barbecue sauce. Cook on medium-low, stirring occasionally, 6 to 8 minutes, or until the chicken is thoroughly coated; season with salt and pepper to taste. Remove from heat.

6 Assemble the sandwiches & serve your dish:

Transfer the toasted buns to a serving dish. Divide the finished chicken between the bun bottoms; top with some of the coleslaw (you will have extra coleslaw) and the bun tops. Serve with the potato salad and remaining coleslaw on the side; garnish with the remaining green tops of the scallions. Enjoy!

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