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Tangy Asian Chicken and Coleslaw Rolls

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“These sandwiches pack a nice punch - they were delicious!! Recipe by: Emily Schuermann from Norman, OK for Bake-Off® Contest 44, 2010. They are fresh baked rolls, chicken salad & a zesty apricot vinaigrette with a jalapeño kick - WOW! :)”
READY IN:
50mins
YIELD:
8 Sandwiches
UNITS:
US

Ingredients Nutrition

  • 2 (11 ounce) cans Pillsbury refrigerated crusty french loaf
  • 1 cup fisher chef's naturals natural sliced almonds
  • 12 cup smucker's apricot preserves
  • 14 cup chopped fresh chives
  • 14 cup rice wine vinegar or 14 cup rice vinegar
  • 2 12 tablespoons crisco vegetable oil
  • 1 teaspoon kosher salt (coarse)
  • 12 teaspoon fresh ground pepper
  • 1 red jalapeno chiles or 1 green jalapeno chile, seeded, finely chopped
  • 3 cups cold shredded deli rotisserie chicken (from 2-lb chicken)
  • 8 ounces coleslaw mix (shredded cabbage and carrots)

Directions

  1. Heat oven to 375°F
  2. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
  3. Cut each loaf of dough crosswise into 4 pieces to make rolls.
  4. Place rolls, seam side down and 2 inches apart on cookie sheet.
  5. Bake 12 to 16 minutes or until golden brown.
  6. Remove from cookie sheet to cooling rack; cool completely.
  7. While oven is warm, toast almonds in ungreased shallow pan 3 to 4 minutes, stirring occasionally, until slightly golden.
  8. Meanwhile, in small bowl, beat remaining ingredients except chicken and coleslaw with wire whisk.
  9. In medium bowl, mix chicken, coleslaw and almonds.
  10. Add apricot vinaigrette; mix thoroughly.
  11. Cut each roll horizontally almost to other side.
  12. Fill each roll with 1/2 cup coleslaw mixture.
  13. Serve immediately.

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