BBQ Pulled Chicken Sandwich with Asian Slaw

• Asian Slaw
• 1/2 cup KRAFT MAYO Real Mayonnaise
• 1/4 cup GREY POUPON Country 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 cilantro, chopped
• BBQ Pulled Chicken
• 1 gal. roasted chicken, shredded
• 1 qt. BULL'S-EYE 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 cilantro in large bowl until well blended.
2. Add cabbage and cilantro; 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 BBQ Pulled Chicken and 1/4 cup Asian Slaw.

asian slaw, mayo, brown sugar, lime juice, gingerroot, lime zest, green cabbage, cilantro, chicken, chicken, barbecue sauce, mango, garlic, whole wheat french bread rolls

Taken from www.kraftrecipes.com/recipes/bbq-pulled-chicken-sandwich-asian-slaw-115452.aspx (may not work)