BBQ Chicken Sandwich Easy

# What You Need:

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cooked and shredded or grilled and sliced

02 - 1 cup barbecue sauce (store-bought or homemade)

03 - 4 soft sandwich buns or brioche buns

04 - 1 tablespoon unsalted butter (optional, for toasting buns)

05 - 1 cup shredded green cabbage (about 2.8 oz)

06 - 1/2 cup shredded carrots (about 1.4 oz)

07 - 2 tablespoons mayonnaise

08 - 1 teaspoon apple cider vinegar

09 - 1/4 teaspoon salt

10 - 1/4 teaspoon black pepper

11 - Sliced pickles

12 - Red onion rings

01 - Grill or poach the chicken breasts until internal temperature reaches 165°F, then shred using two forks.

02 - Toss shredded or sliced chicken with barbecue sauce in a medium bowl until fully coated.

03 - Combine cabbage, carrots, mayonnaise, apple cider vinegar, salt, and black pepper in a small bowl; mix thoroughly.

04 - Melt butter in a skillet over medium heat. Place buns cut side down and toast until golden, about 1 minute.

05 - Layer BBQ chicken on the bottom bun, top with slaw, pickles, and red onion as desired, then cover with top bun.

06 - Serve sandwiches immediately while warm.

01 -

Ready in under 30 minutes but tastes like you've been cooking all day.
That crispy-creamy slaw contrast makes every bite feel intentional and complete.
Works with rotisserie chicken from the store, which means less work and more flavor.

02 -

Don't skimp on the barbecue sauce—this sandwich lives and dies on that coating, so use the full amount.
Toasting the buns makes the difference between a good sandwich and one that feels thoughtfully made.
The slaw isn't just a topping, it's essential balance—the cool crunch keeps the richness from overwhelming you.

03 -

Toast your buns every single time—it changes the entire eating experience and prevents sogginess.
Make the slaw ahead if you want, but assemble the sandwiches right before serving so the bun stays crispy and everything is warm.