BBQ chicken sandwich with red cabbage slaw

For 2 sandwiches:
-2 pieces chicken, your choice white meat or dark
-2 buns, your choice of style 
-1 cup Peach-Habañero BBQ sauce (recipe here)
-Salt & pepper

1. Cut chicken pieces in half and place in a pot. Cover chicken with water and boil with several tablespoons of salt and a couple tablespoons of black peppercorns, about 15 minutes, until pink is completely gone.
2. Drain broth and shred chicken with forks, or allow to cool and shred with your fingers.
3. Mix with barbecue sauce.
4. Top buns with chicken, and slaw mixture (slaw recipe below).

Red cabbage slaw
-1 cup red cabbage, shredded
-1 tbs. olive oil
-1 tbs. white wine vinegar
-1 tbs. honey
-1 tbs. green onion scallions, chopped
-Salt & pepper
-2 tbs. bacon, diced & fried (optional)

1. Shred red cabbage using a food processor, box grater, or by finely slicing with a knife.
2. Mix cabbage with remaining ingredients in a salad bowl. Refrigerate for 20 minutes.


Unknown said…
Looks yummy. I figured your BBQ sauce would be versatile!