EXPLORE:

BBQ pulled chicken sliders with peach-feta salad and cabbage slaw

4 Servings, 790 Calories/Serving

30 – 40 Minutes

Our house-made BBQ sauce in these easy sliders brings instant intensity, while a fast slaw and salad balance the richness.

Ingredients

  • 4 or 5 boneless skinless chicken thighs (about 1 pound total)
  • Sun Basket BBQ sauce (tomato paste - apple cider vinegar - honey - vegan Worcestershire sauce - unsulfured molasses - fresh garlic - black pepper)
  • 1 wedge red cabbage (about ½ pound)
  • 3 or 4 sprigs fresh cilantro
  • 1 jalapeño (optional)
  • Slaw dressing base (yellow onion - fresh garlic - red wine vinegar)
  • ½ teaspoon celery seeds
  • 4 peaches
  • 3 or 4 sprigs fresh mint
  • 1 cup crumbled feta
  • ⅓ cup roasted pumpkin seeds
  • 8 slider buns

Ingredient IQ

Celery seeds are harvested from the small white flowers of the celery plant. When dried, they’re a common ingredient in pickling mixes. Here, we’ve added a generous sprinkling to the slaw to give it celery flavor without the chopping.

Instructions

1

Cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned and cooked through, 3 to 5 minutes per side. Transfer to a medium bowl to cool. Wipe out the pan.
When the chicken has cooled, using a fork, shred the chicken and toss with half the BBQ sauce; season to taste with salt and pepper. Set aside the remaining BBQ sauce for serving.
While the chicken cooks and cools, prepare the cabbage slaw.

2

Make the cabbage slaw

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Coarsely chop the cilantro.
  • If using the jalapeño, remove the stem, ribs, and seeds; cut the jalapeño crosswise into thin half-moons. Wash your hands after handling.
In a medium bowl, stir together the slaw dressing base and 2 tablespoons oil. Add the cabbage, cilantro, celery seeds, and as much jalapeño as you like and toss to combine. Season to taste with salt and pepper.
Let stand while you prepare the peach-feta salad and toast the buns.

3

Make the peach-feta salad

  • Cut the peaches in half and remove the pits; cut the fruit into ½-inch pieces.
  • Strip the mint leaves from the stems; coarsely tear the leaves.
In a large bowl, stir together the peaches, mint, feta, pumpkin seeds, and 1 to 2 teaspoons oil. Season to taste with salt and pepper.

4

Toast the buns; assemble the sliders

  • Cut the buns in half.
In the same pan used for the chicken, working in batches if needed, add the buns, cut sides down, and cook over medium-high heat until toasted, 1 to 2 minutes.
Place the bun bottoms, cut sides up, on a work surface. Top with the chicken and cabbage slaw. Close with the bun tops.

5

Serve

Transfer the sliders to individual plates. Serve the peach-feta salad and any remaining cabbage slaw and BBQ sauce on the side.

Kids Can!

  • Stir together the cabbage slaw.
  • Remove the peach pits.
  • Strip and tear the mint leaves.
  • Stir together the peach-feta salad.
  • Serve the meal.

Nutrition per serving: Protein: 39g (78% DV), Fiber: 8g (32% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 4g, Saturated Fat: 11g (55% DV), Cholesterol: 155mg (52% DV), Sodium: 900mg (38% DV), Carbohydrates: 75g (25% DV), Total Sugars: 28g, Added Sugars (BBQ sauce contains honey and molasses): 6g (12% DV). Not a significant source of trans fat.
Contains: Milk, soy, wheat, eggs.