Tangy Asian Chicken and Coleslaw Recipe

 This is a really quick and easy recipe that I got out of the 44th Pillsbury Bake-off cookbook! This was made to use a bun, which we did, but it would be just as good without the bun! I'll give you the recipe printed and then my changes/additions at the end!

Tangy Asian Chicken and Coleslaw Rolls


2 cans Pillsbury refrigerated crusty French loaf
1 c slicked almonds
1/2 c apricot preserves
1/4 c chopped fresh chives
1/4 c rice wine vinegar or rice vinegar
2 1/2 T vegetable oil
1 tsp kosher (coarse) salt
1/2 tsp freshly ground pepper
1 red or green jalapeno chile, seeded, finely chopped
3 c cold shredded deli rotisserie chicken (from 2# chicken)
1 bag (4 cups) coleslaw mix


1. Heat oven to 375F. Spray large cookie sheet with cooking spray.  Cut each loaf of dough crosswise into 4 pieces to make rolls. Place olls, seam side down and 2 inches apart on cookie sheet.  Bake 12-16 min or until golden brown.  Remove from cookie sheet to cooling rack; cool completely.
2. While oven is warm, toast almonds in ungreased shallow pan 3-4 minutes, stirring occasionally, until slightly golden.
3. Meanwhile, in a small bowl, beat remaining ingredients except chicken and coleslaw with wire wish.
4. In medium bowl, mix chicken, coleslaw and almonds.  Add apricot vinaigrette; mix thoroughly.
5. Cute each roll horizontally almost to other side.  Fill each roll with 1/2 c. coleslaw mixture.  Serve immediately.

My changes: 
*This was a great recipe. It needed more of an Asian kick to it so I added 1/4 c. low sodium soy sauce. That helped!
*It is almost impossible to get fresh chives or chilie peppers in our small town this time of the year. I added dried chives and a HOT Chili Garlic Sauce from the Asian food aisle.
*I didn't want to bake rolls so we just used a pack of Hawaiian rolls.  They were just the right size.
*This is a great meal to make with a rotisserie chicken.  That wasn't in my plan so I just cooked a chicken in my crock pot (click to see how I do this) and it was quick and easy from there.

1 comment:

  1. I like the changes you made. It sounds like it would be great on the Hawaiian Rolls.


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