BBQ Pulled Chicken Sliders

Instructions

• 1

  Prepare red cabbage slaw. In a medium bowl, whisk avocado oil, lime zest, lime juice, vinegar, and garlic. Fold in red cabbage, 1/4 cup scallions, and 2 tbsp parsley. Optional: chop jalapeños and add to the coleslaw or use as a garnish. Salt and pepper coleslaw to taste. Set aside.

  Shopping Tip: Buy packaged shredded red cabbage to save on preparation time.

• 2

  Prepare dinner rolls. Slice about 1/4-inch off the top of each roll. Hollow out the inside center of each roll, with your fingers, leaving at least 1/4-inch inside rim. Brush or spray rolls with cooking oil. Divide shredded cheese into the rolls. Bake rolls, at 400F, for 5-7 minutes or until cheese melts. Or broil rolls, for 2-3 minutes, until golden brown and cheese has melted.

  Paleo Tip: Substitute the dinner roll for a romaine lettuce leaf! A crisp lettuce leaf adds a delightful crunch!

• 3

  Prepare BBQ Pulled Chicken. Heat skillet over MEDIUM-HIGH for 1 minute with 1/2 tbsp preferred cooking oil. Add the entire content of the chicken pouch, break up any larger pieces with a spatula. Cook chicken, without stirring, for 1 minute. Turn chicken over and cook, without stirring, for 30 seconds or until warm through. In a pinch for time? Warm the chicken up in the microwave for 1 minute on high.

  Spice it up: Add 1/4 tsp crushed pepper flakes or 1 tsp hot sauce to the pulled chicken!

• 4

  To serve: Stuff each prepared slider bun or lettuce cup with about 2 tbsp of coleslaw. Top with warm BBQ Pulled Chicken. Garnish with a jalapeño slice, scallions, and parsley.