Open-Faced BBQ Chicken Sandwiches

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Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 590 kcal

Calories: 590 kcalCarbohydrates: 63 gProtein: 36 gFat: 21 gSaturated Fat: 0.5 gCholesterol: 65 mgSodium: 470 mgFiber: 2 gSugar: 28 g

8 slices Hannaford 5 Cheese Texas Toast
2 cups coleslaw mix
2 scallions sliced thin
1 Tbsp. white or red wine vinegar
1/4 cup drained Taste of Inspirations Pineapple Mango & Ginger Salsa, plus 1 Tbsp. salsa liquid reserved separately
Salt and pepper
2 1/2 cups shredded Nature's Place Rotisserie Chicken
3/4 cup Taste of Inspirations Boss Barbeque Sauce

1. Heat oven to 425. Arrange toasts, cheese-side-up, on a baking sheet and bake until lightly toasted, 5 to 7 minutes.
2. Combine coleslaw mix and scallions with vinegar and 1 tablespoon reserved salsa liquid and toss to coat. Season with salt and pepper to taste and set aside.
3. Combine chicken, barbecue sauce, and salsa in a medium nonstick skillet and cook over medium-high heat, stirring occasionally, until chicken is heated through, about 5 minutes; season with salt and pepper to taste.
4. Top toasts evenly with chicken mixture, followed by coleslaw, and serve.
Source: Hannaford fresh Magazine, March - April 2017

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