1 (12-oz.) bag coleslaw
1/3 C. light coleslaw dressing (such as Marzetti)
1/4 tsp. celery seeds
1 C. no-salt-added ketchup
1/2 C. water
1/4 C. cider vinegar
2 T. instant minced onion
2 T. dark brown sugar
1 T. prepared mustard
1 tsp. pepper
1 tsp. hot sauce
1/2 tsp. garlic powder
1 1/2 C. (3/4 lb.) skinned, shredded roasted chicken breast (such as Tyson)
4 (2-oz.) slices Texas toast, lightly toasted

Combine first 3 ingredients in a bowl; toss well to coat. Combine ketchup and next 8 ingredients (ketchup through garlic powder) in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until mixture begins to thicken. Stir in chicken, and cook 4 minutes or until roasted chicken is thoroughly heated. Top each toasted bread slice with 1/2 C. chicken and 1/2 C. coleslaw mixture.

Yield: 4 servings
Calories: 421
Fat: 8.9g
Fiber: 3.5g