BBQ CHKN Sandwich

Dinner, Lunch | March 14, 2022

Servings: 2

Prep & Cook Time: 30 minutes


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


  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!


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