Full Page 4 x 6 5 x 7

4 cups cooked chicken (about 16 ounces), shredded (1 roasted chicken)
5 ounces plain barbecue sauce (about 1/2 cup)
3 T white vinegar
1 8-ounce bag "ready-to-go" coleslaw with dressing, mixed
24 frozen onion rings, cooked and still warm
6 good crusty rolls, about Kaiser-size
3 ounces bourbon

1. Mix chicken, barbecue sauce, vinegar and chipotle sauce (?? This is not listed in the ingredients so the amount is unknown. Give it your best shot.) well in a small bowl and set aside.
2. Make slaw according to package directions.
3. Make onion rings and have them ready.
4. Cut a roll in half and put some of the chicken on the bottom, then top with slaw, then 4 of the rings.
5. The bourbon actually has nothing to do with the recipe, other than being the perfect thing to drink with it.

6 servings
Keywords: bourbon, chicken   Category: Lunch    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 08, 2009 by deebeeeff     Last Updated: October 25, 2014
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