Grilled Chicken Sandwiches with Cider Vinegar Slaw
Grilled chicken cutlets on a whole wheat bun with cheese, BBQ sauce, and slaw is so yummy and easy to make. The vinegar based slaw has less fat and sodium than mayonnaise based coleslaw and pairs well with any tangy BBQ sauce. Just be sure to choose bottled BBQ sauces with less than 100 milligrams of sodium per tablespoon.
- Blackstone Griddle
Make the Slaw
- In a large bowl, combine vinegar, celery seeds, Dijon, olive oil, salt and pepper. Add coleslaw mix and toss to coat. Refrigerate at least 1 hour.
Grill the Chicken
- Mix the grapeseed oil and seasoning salt in a large bowl. Add chicken and toss to coat. Refrigerate for at least 1 hour.
- Preheat grill and oil grates. Grill chicken for 3-5 minutes per side, or until no longer pink in the middle. Remove chicken to serving platter and top with sliced cheese. Toast buns on the grill for about 1 minute.
- Place cheese topped chicken on buns and top each sandwich with 1 tablespoon BBQ sauce and slaw.
Food Groups ***Meat = 4 servings, Grains = 1.5 servings
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