Chicken BBQ Sliders with Pesto Slaw


  • 1 lb chicken breast, cooked and shredded
  • ½ cup gluten free barbecue sauce of choice
  • 3 tbsp premade basil pesto
  • 3 tbsp mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tsp white sugar
  • One bag slaw mix (about 8 cups shredded cabbage)
  • 6 Kim & Jakes Herb Rolls, split in half and lightly toasted


  1. In a medium bowl, mix together the shredded chicken and barbecue sauce.
  2. In a small bowl, whisk together the pesto, mayonnaise, vinegar, and sugar. 
  3. In a large bowl, add the shredded cabbage. Pour the pesto mayonnaise mixture onto the cabbage and toss to evenly coat.
  4. To assemble, divide the barbecue chicken evenly between the halved herb rolls. Place 2- 4 tbsp of pesto slaw on top of the chicken on each roll and top with the remaining half roll.