Pulled BBQ Chicken Sammies with Pineapple Slaw

BBQChickensammies.jpg - edited

Nutrition Facts

Serving Size: 1 sandwich with bun and slaw

Calories: 290 • Total Fat: 7g • Total Carbohydrate: 35g (Fiber: 6g • Sugars: 10g) • Protein: 27g • Vitamin A (6%) • Vitamin C (8%) • Iron (4%)

Nutritional Highlights

High Protein • High Fiber • Low Fat • Dairy-Free • Rich in Good Fats

*For a lower carb version serve chicken and slaw in lettuce wraps.

These sandwiches are an excellent balance of protein, carbohydrates, and fat to keep your blood sugar stable.

Dysphagia Level 2 – Ground/Mech Soft – chop chicken after shredding and omit slaw and bun

Dysphagia Level 3 – Soft – omit slaw and serve with soft bread (no crust)

Pulled BBQ Chicken Sammies with Pineapple Slaw

Servings: 4


BBQ Chicken

  • 1 pound of chicken breasts (boneless, skinless)
  • 1/3 cup barbecue sauce (low sugar variety such as Stubb’s Original)
  • Mesquite dry seasoning (such as McCormick’s)*
  • 4 thin sandwich buns (100% whole grain, about 100 calories each)

*Note: If you don’t have mesquite seasoning use a mixture of chili powder, smoked paprika, garlic powder and onion powder

Pineapple Slaw

  • 1/2 head red cabbage, shredded
  • 3 tbsp fresh pineapple with juice, diced
  • 1/3 cup apple cider vinegar
  • 1 tsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  1. Preheat oven to 350ºF. Liberally season chicken with mesquite seasoning. Place in baking dish and bake until cooked through, about 25 minutes.
  2. While chicken is cooking, prepare slaw. Add all ingredients to a bowl and mix until evenly coated. Place in refrigerator for 20-30 minutes to allow flavors to marinade.
  3. When chicken is cooked through, shred with two forks, add barbecue sauce, and mix evenly.
  4. Serve chicken on sandwich thins and top with pineapple slaw.

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