BBQ Chicken Sliders on a Bun with Coleslaw

This recipe makes enough chicken for 4 quarter pound sandwiches, or several mini snack size sandwiches. The coleslaw recipe is the same one I use for my Grilled Teriyaki Chicken sandwiches, featuring my own special version of coleslaw sauce.

Ingredients

• 1 pound boneless, skinless, chicken breast tenderloins
• 1 jar of barbecue sauce, any style
• Hamburger buns or dinner rolls sliced in half
• 1 bag of cabbage for coleslaw
• ½ cup of mayonnaise
• ¼ cup of mustard
• 2 tablespoons of sugar
• 1/4 teaspoon celery seed
• ½ teaspoon of fresh ground black pepper
• ½ teaspoon of salt
• 1 small can of crushed pineapple, drained, but with the juice reserved.

Preparation
Spray a pan with cooking spray.
Cook the chicken breast tenderloins in the pan until they are browned and well done, about 5-7 minutes.
Stir in the barbque sauce and heat through.
Mix the mayonnaise, mustard, sugar, celery see, pepper, salt, and pineapple in a bowl.
Stir in the coleslaw cabbage.
Add pineapple juice 1-2 tablespoons at a time until the coleslaw reaches the consistency you like.
Serve the barbeque chicken on the hamburger buns or dinner rolls with a side of coleslaw.

Grilled Cajun Catfish with Creamy Coleslaw

This spicy hot catfish entree takes a creamy coleslaw to cool it down. This coleslaw has a special sauce, guaranteed to have the right texture every time, because you thin it to the level you desire. Pair it with a light white wine, such as a Pinot Grigio or a fruity wine cooler.

Ingredients:
2 pounds of catfish fillets
2 tablespoons Cajun seasoning
1 bag of cabbage for coleslaw
½  cup of mayonnaise
¼ cup of mustard
2 tablespoons of sugar
2-4 tablespoons of pineapple juice
½ teaspoon of fresh ground black pepper
½ teaspoon of salt
Celery seed

Preparation:
Make the sauce ahead of time by mixing the mayonnaise, mustard, sugar, pineapple juice, salt and pepper together. If you want a creamier coleslaw, make a double batch of the sauce.
Mix the sauce with the bag of coleslaw cabbage. Reserve a small amount of sauce for the fish.
Sprinkle a small amount of celery seed in the coleslaw.
Coat the fish fillets in the Cajun seasoning.
Grill on the indoor grill.
Serve hot with extra creamy sauce on the side.
For a heartier meal, make a batch of cornbread or corn muffins to go with it.

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Grilled Teriyaki Chicken Sandwiches and Pineapple Coleslaw

Craving a trip to a tropical island? Put on some Hawaiian music and have this for dinner. Add a sliced mango or papaya for dessert, and you have a healthy, filling meal.

Ingredients:
½ cup of teriyaki sauce
4 boneless, skinless chicken breasts
1 small can of sliced pineapple (or fresh pineapple, if it’s in season)
4 whole wheat English muffins
1 bag of cabbage for coleslaw
½ cup of mayonnaise
¼ cup of mustard
2 tablespoons of sugar
1/4 teaspoon celery seed

½ teaspoon of fresh ground black pepper
½ teaspoon of salt
1 papaya or mango if they are in season.

Preparation:
Mix together the mayonnaise, mustard, sugar, celery seed, pepper, and salt for the coleslaw dressing.
To make it thinner, add pineapple juice from the can 1 tablespoon at a time. If you use fresh pineapple, thin the dressing with milk.
Chop 2 slices of pineapple into tiny chunks.
Stir into the coleslaw cabbage. Add the dressing and stir.
If you like more dressing on your coleslaw, make a double batch of dressing.
Refrigerate until dinner is ready.
Wash and dry the chicken. Brush with teriyaki sauce.
Heat the indoor grill.
Toast the English muffins.
Grill the chicken until well done.
Drain the pineapple if using canned, and reserve the juice.
Grill 4 pineapple slices until brown grill lines appear.
Place the chicken and pineapple on the English muffins.
Serve with the coleslaw.
Slice the mango and papaya and chill in the freezer for 20 minutes. Serve cold for dessert.

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