Summer time is almost here, which means more time to enjoy the great weather by being outdoors. Whether you’re planning a family day at the beach or just an intimate evening in the park, here's one of my favorite G-Free recipes that's perfect for the picnic basket.

Barbecue Chicken Sandwiches with Red Cabbage Mango Slaw

 Red Cabbage Mango Slaw

¼ cup gluten-free light mayonnaise

2 tablespoons plain 2% Greek yogurt

1 tablespoon honey

1 tablespoon red wine vinegar

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

½ head red cabbage, shredded

2 medium mangoes, peeled pitted, and shredded    

 Barbecue Chicken

1 tablespoon olive or canola oil

1 large onion, chopped

2 bone-in, skin-on chicken breasts

1 cup prepared gluten-free barbecue sauce

2 tablespoons honey

2 tablespoons salted butter

8 5-inch gluten-free corn tortillas, warmed, or gluten-free sandwich buns, for serving

1. Make the slaw. Place the mayonnaise, yogurt, honey, vinegar, salt, and black pepper in a large bowl and whisk until well combined. Add red cabbage and the mangoes. Toss to coat. Cover and refrigerate until ready to serve.

2. Prepare the chicken: Heat a medium saucepan over high heat. Add the olive or canola oil, onion and the chicken breasts, skin side down. Reduce the heat to medium and cook for 3 to 4 minutes, as the chicken browns. Add the barbecue sauce and the honey.  Cover, and reduce to a simmer. Cook for 35 to 40 minutes, until the chicken is cooked through.

3. Remove the chicken from the sauce, and remove and discard the skin and bones. Shred the meat with a fork and return it along with the butter to the sauce, and stir well to coat.

4. Serve with the slaw on tortillas or mini buns.

You can find this dish and other great spring and summer time G-Free recipes in my book, Deliciously G-Free. Let me know what you think of this sandwich, and share your favorite g-free picnic foods in the comments below.

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