These slaw-topped pulled chicken sliders are as easy to make as they are delicious. For extra convenience, prepare using a store-bought rotisserie chicken.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups shredded red cabbage
1-1/2 cups shredded carrots
2 green onions, sliced
1/3 cup Renée's Coleslaw Dressing
1 Tbsp. grainy Dijon mustard
1 tsp. Heinz Apple Cider Vinegar
3 cups shredded cooked chicken
3/4 cup Diana Sauce Gourmet Maple BBQ Sauce
12 slider buns
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How do I make it ?
Combine cabbage, carrots and onions in large bowl.
Mix dressing, mustard and vinegar until blended. Add to cabbage mixture; mix lightly. Refrigerate 1 hour.
Cook chicken and sauce in large skillet on medium heat 5 min. or until heated through, stirring frequently.
Fill buns with chicken mixture and coleslaw just before serving.
Kraft Kitchen Tips!
Substitute Kraft Brown Sugar BBQ Sauce for the Diana Sauce Maple Flavour.
Prepare using shredded green cabbage.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 0.5 g
Cholesterol 25 mg
Sodium 390 mg
Carbohydrate 27 g
Fibre 2 g
Sugars 9 g
Protein 14 g
12 servings, 1 sandwich each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.