Pulled Chicken Minis with Ranch Slaw

Food & Family Magazine
Kraft

3 cups shredded cooked chicken
3/4 cup Kraft Original Barbecue Sauce
2 1/2 cups coleslaw blend (cabbage slaw mix)
1/4 cup Kraft Ranch Dressing
1 pkg. (12 oz.) Hawaiian rolls (12 rolls)

Cook chicken and barbecue sauce in covered saucepan on medium-low heat 10 min. or until heated through, stirring frequently.

Meanwhile, toss coleslaw blend with dressing.

Fill rolls with chicken mixture and coleslaw just before serving.

Prep 5 min. Total 15 min. Makes 12 servings

Apple-Cranberry Slaw

Kraft

1/3 cup KRAFT Zesty Italian Dressing
2 Tbsp. maple-flavored or pancake syrup
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1 apple, chopped
1/2 cup dried cranberries
1/4 cup chopped red onions

MIX dressing and syrup in large bowl.
ADD remaining ingredients; toss to coat.
REFRIGERATE 1 hour.

Kraft Kitchens Tips
Special Extra:
Add 1/2 cup chopped toasted PLANTERS Walnuts.

Make Ahead:
Slaw can be prepared ahead of time. Refrigerate up to 24 hours before serving.