Barbecue Chicken Sandwich With Sautéed Corn, Edamame, and Pickles

bbq-chicken-sandwich
Photo by Christopher Baker
Barbecue Chicken Sandwich With Sautéed Corn, Edamame, and Pickles 3.8 13 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 745 calories
    • Fat 21 g
    • Sat Fat 4 g
    • Cholesterol 122 mg
    • Sodium 1,144 mg
    • Protein 57 g
    • Carbohydrate 80 g
    • Sugar 24 g
    • Fiber 7 g
    • Iron 3 mg
    • Calcium 60 mg

Heat the oil in a medium skillet over medium heat. Add the corn, edamame, and 2 tablespoons water and cook, stirring occasionally, until warmed through, 5 to 7 minutes. Stir in the pickles and pickle juice.

Meanwhile, cook the barbecue sauce and chicken in a small pot over medium heat until warmed through, 2 to 3 minutes.

Stack the chicken, avocado, and onion (if desired) on the rolls. Serve with the corn mixture and barbecue sauce.

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 1 cup cup frozen corn
  3. Check 1 cup frozen shelled edamame
  4. Check 1/2 cup chopped sweet pickles, plus 1 tablespoon pickle juice
  5. Check 3/4 cup barbecue sauce, plus more for serving
  6. Check 1 rotisserie chicken, shredded (about 4 cups)
  7. Check 1 avocado, sliced
  8. Check 1/4 small red onion, sliced (optional)
  9. Check 4 Portuguese rolls, split

Directions

  1. Heat the oil in a medium skillet over medium heat. Add the corn, edamame, and 2 tablespoons water and cook, stirring occasionally, until warmed through, 5 to 7 minutes. Stir in the pickles and pickle juice.
  2. Meanwhile, cook the barbecue sauce and chicken in a small pot over medium heat until warmed through, 2 to 3 minutes.
  3. Stack the chicken, avocado, and onion (if desired) on the rolls. Serve with the corn mixture and barbecue sauce.