Ingredients:
2 cans Pillsbury refrigerated crusty French loaf
1 c slicked almonds
1/2 c apricot preserves
1/4 c chopped fresh chives
1/4 c rice wine vinegar or rice vinegar
2 1/2 T vegetable oil
1 tsp kosher (coarse) salt
1/2 tsp freshly ground pepper
1 red or green jalapeno chile, seeded, finely chopped
3 c cold shredded deli rotisserie chicken (from 2# chicken)
1 bag (4 cups) coleslaw mix
Directions:
1. Heat oven to 375F. Spray large cookie sheet with cooking spray. Cut each loaf of dough crosswise into 4 pieces to make rolls. Place olls, seam side down and 2 inches apart on cookie sheet. Bake 12-16 min or until golden brown. Remove from cookie sheet to cooling rack; cool completely.
2. While oven is warm, toast almonds in ungreased shallow pan 3-4 minutes, stirring occasionally, until slightly golden.
3. Meanwhile, in a small bowl, beat remaining ingredients except chicken and coleslaw with wire wish.
4. In medium bowl, mix chicken, coleslaw and almonds. Add apricot vinaigrette; mix thoroughly.
5. Cute each roll horizontally almost to other side. Fill each roll with 1/2 c. coleslaw mixture. Serve immediately.
My changes:
*This was a great recipe. It needed more of an Asian kick to it so I added 1/4 c. low sodium soy sauce. That helped!
*It is almost impossible to get fresh chives or chilie peppers in our small town this time of the year. I added dried chives and a HOT Chili Garlic Sauce from the Asian food aisle.
*I didn't want to bake rolls so we just used a pack of Hawaiian rolls. They were just the right size.
*This is a great meal to make with a rotisserie chicken. That wasn't in my plan so I just cooked a chicken in my crock pot (click to see how I do this) and it was quick and easy from there.
I like the changes you made. It sounds like it would be great on the Hawaiian Rolls.
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