| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 4 | Servings | |
INGREDIENTS
| 12 | oz | Coleslaw |
| 1/3 | c | Coleslaw Dressing, Light |
| 1/4 | t | Celery Seeds |
| 1 | c | No-Salt-Added Ketchup |
| 1/2 | c | Water |
| 1/4 | c | Cider Vinegar |
| 2 | T | Minced Onions |
| 2 | T | Dark Brown Sugar |
| 1 | T | Prepared Mustard |
| 1 | t | Pepper |
| 1 | t | Hot Sauce |
| 1/2 | t | Garlic Powder |
| 1 1/2 | c | Skinned And Boned Chicken |
| Breast Halves Shredded | ||
| 4 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 526
Calories From Fat: 284
Total Fat: 32.2g
Cholesterol: 95.2mg
Sodium: 1038.3mg
Potassium: 353.5mg
Carbohydrates: 29g
Fiber: <1g
Sugar: 24.3g
Protein: 29.7g