Tangy Asian Chicken and Coleslaw Rolls

48 Ratings

13 Reviews

Kitchen Tested

Prep 25 min
Total 50 min
Ingredients 11
Servings 8

Fresh-baked rolls hold a zesty apricot vinaigrette chicken salad with a jalapeño kick.

By Pillsbury Kitchens

Updated November 5, 2018

Bake-Off® Contest 44, 2010

Emily Schuermann

Norman, Oklahoma

Make with

Pillsbury Bread

Ingredients

2

cans (11 oz each) Pillsbury™ refrigerated French bread
1

cup sliced almonds
1/2

cup apricot preserves
1/4

cup chopped fresh chives
1/4

cup rice wine vinegar or rice vinegar
2 1/2

tablespoons Crisco® Pure Vegetable Oil
1

teaspoon kosher (coarse) salt
1/2

teaspoon black pepper
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)

Steps

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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.

The level of spiciness depends on the size and heat level of the jalapeño chile.

Nutrition Facts

Serving Size: 1 Sandwich

Calories: 490
Calories from Fat: 170

% Daily Value

Total Fat: 18g; 28%
Saturated Fat 3g 15% Trans Fat 0g
Cholesterol: 45mg; 15%
Sodium: 890mg; 37%
Potassium: 320mg; 9%
Total Carbohydrate: 55g; 18%
Dietary Fiber 3g 12% Sugars 14g
Protein: 24g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 20%; 20%
Calcium: 6%; 6%
Iron: 20%; 20%

Exchanges:

3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;