BBQ Pulled Chicken Sandwich with Coleslaw
A hearty, flavor-packed sandwich featuring tender, smokey BBQ pulled chicken crowned with crisp, tangy coleslaw. Juicy chicken meets a glossy barbecue sauce, all tucked into soft brioche buns with a crunchy, refreshing slaw. This recipe is approachable, weeknight-friendly, and crowd-pleasing for casual dinners or a sunny weekend cookout.
Ingredients
- 2 cups cook-friendly shredded chicken (rots or rotisserie, or cooked chicken breast shredded)
- 1 cup barbecue sauce
- 4 brioche buns, split
- 1/2 cup coleslaw mix (cabbage and carrot)
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon yellow mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (optional, for toasting buns)
Instructions
- If you don’t have pre-shredded chicken, cook chicken breasts or thighs until tender, then shred with two forks. You want juicy, easily shreddable meat that will soak up the sauce.
- Make the quick slaw: in a small bowl, whisk together mayonnaise, apple cider vinegar, mustard, honey, salt, and pepper. Toss with the coleslaw mix until evenly coated. Chill while you finish the chicken to let the flavors meld.
- In a skillet or small pot, warm the shredded chicken over medium heat. Pour in the barbecue sauce and stir to coat the meat evenly. Let it simmer just a few minutes until everything is heated through and glossy. If the sauce thickens too much, splash in a tablespoon or two of water.
- While the chicken heats, toast the brioche buns for extra texture and flavor. Lightly brush the insides with olive oil, then toast in a hot skillet for 1–2 minutes until golden.
- Assemble: spread a generous spoonful of slaw on the bottom bun, pile on the warm BBQ pulled chicken, then crown with the top bun. If you like extra zing, drizzle a little more BBQ sauce on top.
- Serve immediately with pickle spears or a side of kettle chips for a classic touch.