BBQ CHKN Sandwich

Servings: 2

Prep & Cook Time: 30 minutes

Ingredients

• 1 8-ounce box Naked CHKN not Chicken
• 1 Tablespoon olive oil
• Pickles
• 4 brioche burger buns

For the BBQ sauce:

• ⅔ cup ketchup
• ½ cup apple cider vinegar
• ¼ cup brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper

For the slaw:

• ½ small green cabbage outer leaves removed, shredded
• ½ small red cabbage outer leaves removed, shredded
• ½ cup loosely packed fresh parsley leaves, coarsely chopped
• 1 cup mayonnaise
• 2 Tablespoons apple cider vinegar or more to taste
• 2 Tablespoons Dijon mustard or coarse ground mustard
• 1 teaspoon celery seeds
• ¼ teaspoon fine sea salt or more to taste
• ¼ teaspoon fresh ground black pepper or more to taste

Directions

1. Combine all BBQ sauce ingredients in a small saucepan, bring to a simmer over medium heat, and cook for 5 minutes.
2. Heat a 12-inch skillet over medium heat. Add 1 Tablespoon extra virgin olive oil and add Naked CHKN Not Chicken to heated pan and stir fry for 3 minutes.  
3. Add ¼ cup BBQ sauce and stir till heated and combined.
4. Place the shredded cabbage in a very large bowl.
5. Add the parsley to the cabbage and toss to mix.
6. In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired.
7. Pour two-thirds of the dressing over the cabbage then mix well. (Clean hands are the quickest tool). Add more dressing if needed!
8. Layer buns with pickles, BBQ CHKN, slaw and a large drizzle of BBQ sauce!