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BBQ Chicken Sandwiches With Homemade Coleslaw

Paulina is a nutritionist, trainer, and the owner of Paulina Fitness which specializes in full-body transformations for women. She recently published her first recipe eBook, The Long-Term Lifestyle, and we’re lucky enough to be her go-to bread brand! Her healthy and easy-to-prepare recipes are all dairy free, soy free, peanut free, and gluten free—and just like us, she doesn’t skimp on taste! Here is a sneak peak into her recipe book.


Serves 2


  • Cabbage mix
  • Shredded carrots
  • Purple cabbage
  • 1 Tbsp Follow Your Heart soy-free mayo
  • 1 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • Sea salt
  • Black pepper


  1. First, make the coleslaw. Mix together cabbage mix, purple cabbage, shredded carrots, mayo, apple cider vinegar, lemon juice, sea salt, and pepper, cover, and place in the fridge to cook.
  2. Boil, Instant Pot, or bake chicken until fully cooked, then shred finely. I use a whisk to shred my chicken. I also prefer to use chicken tenders, as they are much more flavorful.
  3. Add 2 Tbsp. of BBQ sauce to the shredded chicken, mix, and set aside.
  4. Toast bun or roll in the oven until light brown.
  5. Spread 1 tsp. mayo on both sides of the bread. Spread on just one side for fewer calories.
  6. Place the shredded chicken on the bread and top with homemade coleslaw and arugula.
  7. Drizzle on 1 tsp. of BBQ sauce and top with cilantro. Enjoy!

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