Servings: 6 Yield: 3 cups bbq chicken + 4 cups potato salad Hands On 30 mins Hands On 30 mins
1. Make the potato salad: In a large bowl combine 6 Tbs. plain Greek yogurt, 2 Tbs. Dijon-style mustard, 2 Tbs. mayonnaise, 2 tsp. apple cider vinegar and 1/4 tsp. each kosher salt and pepper. Add 4 1/2 cups roughly chopped weekend-prepped potatoes and 2 sliced green onions; toss to combine.
2. Make the chicken sandwiches: Shred the remaining cooked chicken thighs leftover from Tuesday into a medium saucepan. Add 1/2 cup BBQ sauce and toss. Heat for 5 minutes over low heat. Divide the chicken between 6 toasted buns. Serve with the potato salad, and if desired, with pickle slices.
- A classic tomato-based BBQ sauce is perfect on these sammies. Look for a brand with 4 grams of sugar or less per serving. We like Stubb's Original.
Nutrition Facts Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 413, Fat, total (g): 9, chol. (mg): 78, sat. fat (g): 2, carb. (g): 54, Monounsaturated fat (g): 2, Polyunsaturated fat (g): 4, Trans fatty acid (g): , fiber (g): 3, sugar (g): 12, pro. (g): 27, vit. A (IU): 207, vit. C (mg): 19, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 8, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 61, Cobalamin (Vit. B12) (µg): , sodium (mg): 641, Potassium (mg): 714, calcium (mg): 105, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.