Rudi’s Organic Bakery Pretzel Rolls with Rainbow Slaw and BBQ Chicken
Makes 12 sliders
Developed by: Frances Largeman-Roth, RDN
1 small head red cabbage (about 1 pound), shredded 11⁄4 cups carrots, shredded
1 red or yellow bell pepper, sliced thinly into strips and cut crosswise into 2-inch pieces
1 cup fresh cilantro leaves, chopped 2 tablespoons apple cider vinegar
2 teaspoons extra-virgin olive oil
2 teaspoons whole-grain Dijon mustard 1 tablespoon honey
3 tablespoons fresh orange juice 1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
6 cups cooked, cooled chicken, skin removed and shredded
11/2 cups organic barbecue sauce, such as Bella’s
12 Rudi’s Organic Bakery Pretzel Rolls, halved lengthwise
1. Toss the cabbage, carrots, bell pepper, and cilantro together in a large bowl.
2. In a small bowl, whisk together the vinegar, oil, mustard, honey, orange juice, salt, and pepper. Drizzle the vinaigrette over the vegetables and toss to combine. Cover and refrigerate until ready to serve.
3. Combine the shredded chicken and BBQ sauce in a large bowl and combine thoroughly until the chicken is completely coated with sauce. Set aside.
4. Lightly toast the pretzel rolls. Evenly cover the bottom halves of each roll with ½ cup of the chicken mixture, and then top with ½ cup of the slaw. Cut in half and serve.