Ingredients
2
cans (11 oz) refrigerated Pillsbury™ Original French Bread
1
cup sliced almonds
1/2
cup apricot preserves
1/4
cup chopped fresh chives
1/4
cup rice wine vinegar or rice vinegar
2 1/2
tablespoons Crisco® Pure Vegetable Oil
1
teaspoon kosher (coarse) salt
1/2
teaspoon black pepper
1
red or green jalapeño chile, seeded, finely chopped
3
cups cold shredded deli rotisserie chicken (from 2-lb chicken)
1
bag (8 oz; 4 cups) coleslaw mix (shredded cabbage and carrots)
Preparation
Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut each loaf of dough crosswise into 4 pieces to make rolls. Place rolls, seam side down and 2 inches apart on cookie sheet. Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely.
While oven is warm, toast almonds in ungreased shallow pan 3 to 4 minutes, stirring occasionally, until slightly golden.
Meanwhile, in small bowl, beat remaining ingredients except chicken and coleslaw with wire whisk.
In medium bowl, mix chicken, coleslaw and almonds. Add apricot vinaigrette; mix thoroughly.
Cut each roll horizontally almost to other side. Fill each roll with 1/2 cup coleslaw mixture. Serve immediately.
