Shredded chicken tossed with quick slaw and ginger makes a light, bright filling for those sweet hawaiian buns. The slight tang of vinegar cuts the richness of the mayo, and the whole thing comes together while water boils. Dinner for two in twenty minutes.

Serves 2. 20 minutes, 16 at the stove.

About 540 calories a serving, 43 g protein, 25 g carbohydrate, 31 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to boil for 10 minutes. Meanwhile, pull the rotisserie chicken into shreds and set aside in a bowl. Mince 2 cloves garlic and quarter onion finely.10 min
2. Heat 1 tablespoon oil in a large skillet over medium-high. Add garlic and onion and cook until fragrant, about 1 minute.1 min
3. Stir 3 cups coleslaw mix into the skillet with the chicken. Add 1 tablespoon vinegar, salt and pepper to taste, and toss to combine; cook for 1 minute until warmed through.1 min
4. Toast 4 hawaiian buns cut-side down in the empty skillet for 1 minute until lightly golden.1 min
5. Fill each bun with the chicken slaw and serve right away.

Note Swap coleslaw mix for thinly sliced raw cabbage and grated carrot if you prefer. Leftovers keep refrigerated for two days; reheat gently in a pan. Serve with a cold slaw on the side or pickled ginger on top for brightness.