1
red or green jalapeño chile, seeded, finely chopped
3
cups cold shredded deli rotisserie chicken (from 2-lb chicken)
1
bag (8 oz; 4 cups) coleslaw mix (shredded cabbage and carrots)
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Steps
1
Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut each loaf of dough crosswise into 4 pieces to make rolls. Place rolls, seam side down and 2 inches apart on cookie sheet. Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely.
2
While oven is warm, toast almonds in ungreased shallow pan 3 to 4 minutes, stirring occasionally, until slightly golden.
3
Meanwhile, in small bowl, beat remaining ingredients except chicken and coleslaw with wire whisk.
4
In medium bowl, mix chicken, coleslaw and almonds. Add apricot vinaigrette; mix thoroughly.
5
Cut each roll horizontally almost to other side. Fill each roll with 1/2 cup coleslaw mixture. Serve immediately.
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The level of spiciness depends on the size and heat level of the jalapeño chile.
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