This is a twist on the classic coleslaw. Rather than use vinegar, I use a little pickle juice to give my slaw some tang and stir in some chopped pickles as well. It cuts through the richness of the BBQ chicken and makes the sandwich work. Don’t skip it!
INGREDIENTS
Pickle Slaw:
1/2 cup mayonnaise
1/4 cup dill pickle juice
1 tablespoon sugar
1/2 green cabbage, thin shredded (about 4 cups)
2 medium carrots, grated (about 1 cup)
1/4 cup chopped dill pickles
Chicken Filling:
2 pounds boneless skinless chicken breasts, butterflied
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 – 1 1/2 cups Hank’s Kansas City BBQ Sauce or store-bought
8 hamburger buns
Make the slaw: Whisk together mayo, pickle juice, and sugar. Stir in shredded cabbage, carrots, and pickles. Stir together and taste. Season to your liking. Slaw can be made a day or two in advance with no problem.
