Pulled Chicken BBQ Sandwich

This Pulled Chicken BBQ Sandwich takes the comfort of a classic backyard favorite and gives it a lighter, Mediterranean-friendly spin. Instead of heavy mayo-laden slaw, we toss crisp cabbage and carrots in a bright extra virgin olive oil and lemon dressing, keeping the crunch while cutting back on saturated fat. The chicken itself comes together in just minutes using pre-cooked rotisserie chicken, simmered briefly in a barbecue sauce lightly sweetened with a touch of honey, so you get all the smoky-sweet flavor without a long cook time. Served on a toasted whole wheat bun instead of traditional white bread, this sandwich leans into whole grains while still satisfying that classic BBQ sandwich craving. It's an ideal lunch for busy weekdays when you want something hearty, flavorful, and ready in about ten minutes, but don't want to stray too far from heart-healthy eating habits. Pair it with a side salad or some fresh fruit to round out a balanced, Mediterranean-inspired midday meal.

Ingredients

• 3 cupsRotisserie chicken, skin removed, shredded
• 0.75 cupBarbecue sauce, low-sugar variety preferred
• 1 tsphoney
• 4Whole wheat brioche-style buns, or whole grain buns
• 2 cupsgreen cabbage, thinly shredded
• 1 wholecarrot, grated
• 2 tbspextra virgin olive oil
• 1 tbsplemon juice, freshly squeezed
• 0.5 tspDijon mustard
• to tastesalt
• to tasteblack pepper

Method

1. In a medium saucepan, combine the shredded rotisserie chicken, barbecue sauce, and honey. Stir to coat the chicken evenly.
2. Warm the chicken mixture over medium heat, stirring occasionally, until heated through and bubbling gently. 4:00
3. While the chicken warms, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper in a mixing bowl to make the slaw dressing.
4. Add the shredded cabbage and grated carrot to the dressing and toss well to coat, creating a crunchy slaw.
5. Toast the whole wheat buns lightly in a skillet or toaster until golden. 1:00
6. Pile the warm barbecue chicken onto the bottom halves of the toasted buns using tongs, top with bun lids, and serve with the crunchy slaw on the side.