Picnic Pulled BBQ Chicken Sandwiches
with Slaw, Pickled Jalapeño & Potato Wedges
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
(Contains Milk, Eggs, Soy, Wheat)
White Wine Vinegar
BBQ Pulled Chicken
Not included in your delivery
• 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.