1 teaspoon BBQ dry rub seasoning (Optional. I used Penzey’s 33rd & Galena blend)
1 tablespoon olive oil
⅓ cup BBQ sauce
4 cups Bacon Cranberry Kale Coleslaw
½ cup sliced pickles (optional)
1 avocado, sliced (optional)
Instructions
Heat the oil in a large skillet over medium heat. Once heated, add the chicken breasts. Brown on each side for 3-4 minutes.
Pour the BBQ sauce over the chicken and toss the chicken in the sauce, ensuring all sides are coated. Cover the pan and cook the chicken for another 3-4 minutes on each side.
Let the chicken rest for a few minutes then slice into strips.
Transfer 1 cup of cole slaw each of the 4 bowls.
Top each bowl with a sliced chicken breast and 5-6 pickle chips and avocado slices if desired.