BBQ Chicken and Rainbow Slaw on Pretzel Roll

Courtesy of: Rudi's Organic Bakery
Average: 4 (1 vote)
Servings: 12
Prep: 20 minutes
Cook: 10 minutes
Total Time: 30 minutes


Everything is better as a slider. This sweet BBQ chicken is topped with a savory dijon slaw complemented by the convenience of a pretzel roll. Can be served as lunch, dinner or even an appetizer!


  • 1 small head red cabbage (about 1 pound), shredded
  • 1 1⁄4 cups carrots, shredded
  • 1 red or yellow bell pepper, sliced thinly into strips and cut crosswise into 2-inch pieces
  • 1 cup fresh cilantro leaves, chopped
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons whole-grain Dijon mustard
  • 1 tablespoon honey
  • 3 tablespoons fresh orange juice
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 6 cups cooked, cooled chicken, skin removed and shredded
  • 1 1/2 cups organic barbecue sauce, such as Bella’s
  • 12 Rudi’s Organic Bakery Pretzel Rolls, halved lengthwise


  1. Toss the cabbage, carrots, bell pepper, and cilantro together in a large bowl.
  2. In a small bowl, whisk together the vinegar, oil, mustard, honey, orange juice, salt, and pepper.
  3. Drizzle the vinaigrette over the vegetables and toss to combine.
  4. Cover and refrigerate until ready to serve.
  5. Combine the shredded chicken and BBQ sauce in a large bowl and combine thoroughly until the chicken is completely coated with sauce. Set aside.
  6. Lightly toast the pretzel rolls.
  7. Evenly cover the bottom halves of each roll with ½ cup of the chicken mixture, and then top with ½ cup of the slaw.
  8. Cut in half and serve.