BBQ Pulled Chicken Sandwich with Asian Slaw

• Asian Slaw
• 1/2 cup Kraft Mayo Real Mayonnaise
• 1/4 cup Dijon mustard
• 2 Tbsp. brown sugar, packed
• 2 Tbsp. fresh lime juice
• 2 Tbsp. gingerroot, grated
• 4 tsp. lime zest Safeway 3 ct For $1.00 thru 02/09
• 2 qt. green cabbage, finely shredded
• 1/2 cup fresh basil leaves, chiffonade
• BBQ Pulled Chicken
• 1 gal. roasted chicken, shredded
• 1 qt. Bull's-Eye Bold Original Barbecue Sauce
• 1-1/2 cups mango chutney
• 1/3 cup garlic-chili sauce
• 32 each mini whole wheat French bread rolls (3 inch), split

1. Asian Slaw: Mix all ingredients except cabbage and basil in large bowl until well blended.
2. Add cabbage and basil; mix lightly.
3. Refrigerate until ready to use.
4. BBQ Pulled Chicken: Combine all ingredients except rolls in large saucepan; cook on medium heat until heated through, stirring frequently.
5. Keep warm.
6. For each serving: Fill 1 roll with 1/2 cup (125 mL) BBQ Pulled Chicken and 1/4 cup (60 mL) Asian Slaw.

asian slaw, mayonnaise, dijon mustard, brown sugar, lime juice, gingerroot, lime zest, green cabbage, fresh basil, chicken, chicken, bullseye, mango, garlic, whole wheat french bread rolls

Taken from www.kraftrecipes.com/recipes/bbq-pulled-chicken-sandwich-asian-slaw-115732.aspx (may not work)