United States Barbecue Chicken Sandwiches with Tangy Slaw

Shopping list

• 500 g boneless, skinless chicken breasts

  Sub
• 150 ml barbecue sauce — check label for dairy

  Sub
• 200 g white cabbage — finely shredded

  Sub
• 1 piece carrot — grated

  Sub
• 1 piece apple — cored, julienned

  Sub
• 2 tbsp cider vinegar

  Sub
• 1 tbsp maple syrup

  Sub
• 1 tsp Dijon mustard

  Sub
• 4 piece soft burger buns — dairy-free; check label

  Sub

Step by step

1. 1

   Place the chicken breasts in a saucepan, cover with water and bring to a gentle simmer. Poach for 18– 20 minutes until cooked through.

2. 2

   While the chicken cooks, make the slaw: toss together the cabbage, carrot and apple in a bowl. In a small jug, whisk the vinegar, maple syrup and mustard, then pour over the slaw and toss well. Set aside.

3. 3

   Drain the chicken, let it cool slightly, then shred it using two forks.

4. 4

   Return the shredded chicken to the pan (off the heat) and stir through the barbecue sauce until well coated.

5. 5

   Toast the burger buns lightly if desired. Pile the saucy chicken onto the bottom halves, top with a generous mound of slaw, then cap with the bun tops.

6. 6

   Serve immediately with extra napkins.