| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 4 | servings | |
INGREDIENTS
| 12 | oz | Coleslaw |
| 1/3 | c | Coleslaw Dressing; Light |
| 1/4 | ts | Celery Seeds |
| 1 | c | No-Salt-Added Ketchup |
| 1/2 | c | Water |
| 1/4 | c | Cider Vinegar |
| 2 | tb | Minced Onions |
| 2 | tb | Dark Brown Sugar |
| 1 | tb | Prepared Mustard |
| 1 | ts | Pepper |
| 1 | ts | Hot Sauce |
| 1/2 | ts | Garlic Powder |
| 1 1/2 | c | Skinned And Boned Chicken Breast Halves; Shredded |
| 4 | sl | Texas Toast; Lightly Toasted |
INSTRUCTIONS
Combine first 3 ingredients in a bowl; toss well to coat. Combine ketchup and next 8 ingredients (Ketchup through garlic powder) in a medium saucepan; bring to a boil. REduce heat; simmer 5 minutes or until mixture begins to thicken. Stir in chicken, and cook 4 minutes or until roasted chicken is thoroughly heated. Top each toasted bread slice with 1/2 cup chicken and 1/2 cup coleslaw mixture. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on May 17, 1999, converted by MM_Buster v2.0l.
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