Ingredients
Scale
- 1 lb. boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 4 sandwich rolls or buns
- 1 cup coleslaw mix
If you’re looking to switch it up, you can substitute Greek yogurt for mayonnaise or try a whole-grain mustard for a bit more bite. Remember, home cooking is about making it your own!
Instructions
- Start by prepping your chicken. Rub it with olive oil, garlic powder, smoked paprika, salt, and pepper. Let it sit for about 10 minutes while you prepare the sauce.
- For the Alabama BBQ sauce, whisk together mayonnaise, apple cider vinegar, Dijon mustard, lemon juice, and sugar in a bowl until smooth. Set aside.
- Heat a grill pan over medium heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F and have a nice char.
- Remove the chicken from the pan and let it rest for a few minutes. This is your chance to take a breath and maybe sneak a taste of that sauce—don’t worry, I won’t tell!
- Chop the chicken into bite-sized pieces and toss it with half of the Alabama BBQ sauce. Save the rest for drizzling.
- Toast the sandwich rolls until golden brown. There’s something about warm, toasty bread that just makes everything better, isn’t there?
- To assemble, layer the chopped chicken on the bottom half of the roll, add a handful of coleslaw mix, and drizzle with extra sauce. Top it all off with the other half of the roll.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken Chopped Sandwich with Alabama BBQ Sauce, recipe, cooking, food