Past Recipes
Barbecue Chicken Sandwiches

Barbecue Chicken Sandwiches with Dill Pickle Potato Salad

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Recipe Details


Bring the cookout vibes indoors with Chef Grace's barbecue chicken sandwiches. Tender shredded chicken is tossed with a garlic-infused sauce, then piled onto hamburger buns with a simple cabbage slaw for crunch. It's all paired with our favorite roasted potato salad complete with creamy mustard dressing and chopped pickles.


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Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Grace

By Chef Grace

Nutritional info

  • Calories 740
  • Protein 49g
  • Total Carb 83g
  • Total Fat 24g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • hamburger buns
    hamburger buns
  • Yukon Gold potatoes
    12 ounces
    Yukon Gold potatoes
  • chives
    1/8 ounce
  • sliced dill pickles
    1/4 cup
    sliced dill pickles
  • garlic
    1 clove
  • shredded green cabbage
    1/2 cup
    shredded green cabbage
  • shredded red cabbage
    1/2 cup
    shredded red cabbage
  • white wine vinegar
    2 tablespoons
    white wine vinegar
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • sour cream
    2 ounces
    sour cream
  • Dijon mustard
    1 packet
    Dijon mustard
  • ground cayenne pepper
    1/4 teaspoon
    ground cayenne pepper
  • barbecue sauce
    1/3 cup
    barbecue sauce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Slice buns open horizontally, if they arrived whole, then wrap in foil for Step 4. Rinse all produce. Cut potatoes into ½-inch pieces. Thinly slice chives. Roughly chop pickles. Mince garlic. In a small bowl, combine slaw mix, half of white wine vinegar (reserve remainder), and ⅛ teaspoon salt. Toss to coat, then set aside to pickle until ready to serve.

  2. Roast potatoes

    Roast potatoes

    On a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer, spacing apart as much as possible. Roast until tender, 12-14 minutes.

  3. Cook chicken

    Cook chicken

    While potatoes roast, pat chicken dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, 5-7 minutes per side. Transfer chicken to a plate; set aside to rest for about 5 minutes. Reserve pan, off heat, for Step 5.

  4. Make dressing and shred chicken

    Make dressing and shred chicken

    While chicken rests, transfer foil-wrapped buns to oven (with potatoes) to warm through, 4-5 minutes. Meanwhile, in a medium bowl, whisk together sour cream, Dijon, pickles, remaining white wine vinegar, half of chives, ¼ teaspoon salt, and black pepper. Shred rested chicken using 2 forks (you could roughly chop if you prefer, but we love the tender texture of shredded chicken).

  5. Finish barbecue chicken

    Finish barbecue chicken

    Place pan from chicken over medium heat with 2 teaspoons olive oil. When oil is shimmering, add cayenne pepper (skip or use half for less heat) and garlic; cook, stirring, until fragrant, 1 minute. Add barbecue sauce and ¼ cup water. Cook, scraping up browned bits from pan, until liquid is slightly reduced, 2-3 minutes more. Remove pan from heat, stir in shredded chicken, and toss to coat with sauce.

  6. Assemble and plate sandwiches

    Assemble and plate sandwiches

    Once roasted, add potatoes to bowl with dressing. Toss to coat, then divide dill pickle potato salad between serving plates. Add warm buns to plates with potato salad. Top bun bottoms with barbecue chicken, then a handful of pickled cabbage slaw; close with bun tops. Garnish everything with remaining chives. Enjoy!

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