HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPicnic Pulled BBQ Chicken Sandwiches
Picnic Pulled BBQ Chicken Sandwiches

Picnic Pulled BBQ Chicken Sandwiches

with Slaw, Pickled Jalapeño & Potato Wedges

Read more

Nothing says summer quite like outdoor eating, and these BBQ pulled chicken sandwiches are perfect for just that. Everything comes together in just 30 minutes—while you roast a side of potato wedges, you’ll pickle your jalapeño, mix your coleslaw, and heat up your chicken. Pile it all onto toasted potato buns, then dig into a saucy, summery feast that’s perfect whether you’re dining al fresco or bringing the picnic indoors.

Tags:Lightning Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

2 unit

Potato Buns

(ContainsMilk, Eggs, Soy, Wheat)

5 teaspoon

White Wine Vinegar

4 ounce

Coleslaw Mix

1 tablespoon

Fry Seasoning

1 unit


2 tablespoon



10 ounce

BBQ Pulled Chicken

Not included in your delivery

Kosher Salt


1 teaspoon

Vegetable Oil

½ teaspoon


2 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat23 g
Saturated Fat5 g
Carbohydrate115 g
Sugar44 g
Dietary Fiber7 g
Protein28 g
Cholesterol90 mg
Sodium1260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Small Bowl
Large Bowl
Plastic Wrap
Instructionsarrow up iconarrow up icon
download icondownload icon

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and crispy, 20-25 minutes.


• While potatoes roast, thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Toss in a small bowl with half the vinegar, ½ tsp sugar, and a pinch of salt. • In a medium bowl, combine mayonnaise with remaining vinegar. Add coleslaw mix and toss to thoroughly coat. Season with salt and pepper.


• Halve buns. When potatoes have 3-5 minutes left, add buns to same sheet and toast until golden. • Place BBQ pulled chicken* in a large microwave-safe bowl; cover bowl with plastic wrap or a paper towel. Microwave until chicken is warmed through, 1-2 minutes. Carefully uncover and season with salt and pepper. • TIP: Add a splash of pickling liquid from jalapeño to your chicken for a tangy kick!


• Divide buns between plates; fill with BBQ pulled chicken and as much slaw and pickled jalapeño (draining first) as you like. Serve with potato wedges and ketchup on the side for dipping. • TIP: Serve any extra slaw alongside your sandwiches.