Grilled Chicken Sandwich with Creamy Coleslaw

I love making this dish because it’s so quick and easy to do. It’s also a nice change from the plain old (but amazingly tasting) BBQ chicken breasts that I seem to default to.

Ingredients:

1 – Cup (250 ml) coarsely grated carrot

¾ - Cup (175 ml) thinly sliced Savoy Cabbage

¼ - Cup (60 ml) thinly sliced red onion

3 - Tbsp (45 ml) Three Cheese Ranch Dressing

3 – Tbsp (45 ml) final chopped flat-leaf parsley (I used the dry stuff this time)

½ - Lemon, juiced or 1 ½ Tbsp Lemon juice

¼ - Salt and Pepper

4 – Thin Buns

4 – Boneless skinless chicken breasts, sliced in half length wise

¾ - Cup (60 ml) Diana’s smoky BBQ Sauce (Blue Label)

Directions:

In a large bowl, mix the carrot, cabbage, onion, ranch dressing, parsley, lemon juice and salt/pepper

Place Chicken on the BBQ and brush on Diana’s Sauce, Flip over after a couple minutes and brush sauce on the other side. Grill chicken until cooked through

Separate bun halves, put on Chicken breast, then top with coleslaw and Serve with a Pickle :)