Barbeque Pulled Chicken Sandwiches with Tangy Slaw

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smoky pulled chicken tossed in a tangy barbeque sauce, served on soft buns topped with crunchy cabbage slaw. This American-inspired sandwich and wrap recipe, ready in about 45 minutes, pairs chicken breasts, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 6 American cuisine 420 cal/serving

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Ingredients

4 (about 2 lbs) chicken breasts
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 cup barbeque sauce
2 cups shredded green cabbage
1 cup shredded red cabbage
1 medium, grated carrot
2 tbsp apple cider vinegar
2 tbsp mayonnaise
1 tsp brown sugar
6 hamburger buns
6 slices pickles

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Instructions

Step 1: Preheat oven to 375°F. Toss 4 chicken breasts with 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Place on a baking sheet and roast for 25-30 minutes until cooked through and juices run clear.
Step 2: While chicken cooks, mix 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 grated medium carrot, 2 tbsp apple cider vinegar, 2 tbsp mayonnaise, and 1 tsp brown sugar in a bowl. Toss well and refrigerate to let flavors meld.
Step 3: Remove chicken from oven and let cool slightly. Using two forks, shred the chicken finely and mix with 1 cup barbeque sauce until well coated.
Step 4: Toast 6 hamburger buns lightly. Pile each bun bottom with a generous scoop of pulled chicken, top with 2-3 tbsp of tangy slaw, and a pickle slice. Cover with the bun top and serve immediately.