Combine first 3 ingredients in a bowl; toss well to coat. Combine ketchup and next 8 ingredients (Ketchup through garlic powder) in a medium saucepan; bring to a boil. REduce heat; simmer 5 minutes or until mixture begins to thicken. Stir in chicken, and cook 4 minutes or until roasted chicken is thoroughly heated. Top each toasted bread slice with 1/2 cup chicken and 1/2 cup coleslaw mixture. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 47 (22%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 65.6mg||20 %|
|Sodium 207.1mg||7 %|
|Potassium 417.2mg||11 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 18.4g|
|Protein 19.7g||28 %|
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Calories per serving: 209
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