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Publix Simple Meals

Chicken Barbecue Sandwiches With Black-Eyed Pea Salad

Makes 4 Servings
Total Time:
25 minutes
Active Time:
25 minutes

Cooking Sequence

Prepare salad and chill - 10 minutes

Prepare chicken sandwiches and serve - 15 minutes

Chicken Barbecue Sandwiches


1 pound chicken tenderloins

2 slices fully-cooked bacon

1 tablespoon vegetable oil

1/2 teaspoon garlic pepper seasoning

1/2 cup barbecue sauce

1 cup shredded Mexican Blend Cheese

8 slices Bakery multi-grain bread


1. Preheat large sauté pan 2-3 minutes on medium-high. Cut chicken and bacon into bite-size pieces. Wash hands.

2. Place oil in pan and swirl to coat. Add chicken and bacon, using tongs, to pan; sprinkle with garlic pepper and cook 5-6 minutes, stirring often, until chicken reaches an internal temperature of 170°F. While chicken cooks, toast bread.

3. Reduce heat to medium; stir barbecue sauce and cheese into chicken mixture. Cook 1-2 minutes, stirring occasionally, until cheese is melted and sauce is smooth. Spoon chicken mixture over half of bread slices. Top with remaining bread slices and serve.

Black-Eyed Pea Salad


1/4 cup balsamic vinaigrette

1 tablespoon basil herb paste

1 (15.5-ounce) can black-eyed peas (drained and rinsed)

1/3 cup pre-diced fresh tomatoes

1/4 cup pre-diced red onions

1/4 cup pre-diced green peppers

1 avocado


1. Combine dressing and herb paste in medium bowl. Stir in peas, tomatoes, onions and green peppers.

2. Cut avocado into quarters; remove skin, and cut into small pieces (about 3/4 cup); add to salad. Toss well to mix; serve.

Aprons Advice

Add fresh, grown-up flavor to the sandwiches with avocado slices and chopped cilantro.

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Chicken Barbecue Sandwiches

CALORIES (per 1/4 recipe) 384kcal; FAT 17g; CHOL 94mg; SODIUM 1049mg; CARB 43g; FIBER 3g; PROTEIN 40g; VIT A 9%; VIT C 3%; CALC 23%; IRON 15%

Black-Eyed Pea Salad

CALORIES (per 1/4 recipe) 238kcal; FAT 13g; CHOL 0mg; SODIUM 624mg; CARB 21g; FIBER 5g; PROTEIN 8g; VIT A 9%; VIT C 116%; CALC 3%; IRON 2%

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