| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 2 Persian cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup white vinegar
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon sugar
- Kosher salt and pepper
- 3 cups shredded rotisserie chicken
- 1 cup barbecue sauce
- 1 tablespoon Dijon mustard, plus more for the buns
- 8 sweet Hawaiian rolls
- Fresh cilantro leaves, for topping
Instructions
- Combine the cucumbers, red onion, vinegar, 1/4 cup water, the mustard seeds, sugar and 1/2 teaspoon each salt and pepper in a bowl; toss and let stand 30 minutes.
- Combine the chicken, barbecue sauce and mustard in a large skillet over medium heat. Cook, tossing, until heated through, about 4 minutes.
- Spread mustard on the cut side of each roll, then divide the chicken among the roll bottoms. Top with some of the cucumber mixture and cilantro, then close with the top rolls.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 354 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 14 g |
| Protein | 16 g |
| Cholesterol | 39 mg |
| Sodium | 737 mg |
Reviews
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