3/4 teaspoon salt, divided

1/2 cup buttermilk

1/4 cup reduced-fat mayonnaise

1/2 teaspoon celery seed

1/4 teaspoon ground pepper

1 14-ounce package coleslaw mix (about 5 cups)

4 small soft buns or rolls, heated if desired

Place chicken in a medium skillet or large saucepan and cover with 1 inch of water. Bring to a boil. Reduce heat and simmer gently, turning once or twice, until the chicken is no longer pink in the middle, 12 to 15 minutes.

Meanwhile, combine vinegar, 1 tablespoon sugar, crushed red pepper, cayenne and 1/4 teaspoon salt in a large saucepan over high heat. Bring to a boil. Cook until reduced by half, 8 to 10 minutes. Transfer 1 tablespoon of the sauce to a large bowl. Cover the pan and set aside.

Shred the chicken into bite-size pieces with two forks. Add to the saucepan and stir until well combined. Cover and let the chicken marinate for 10 minutes.

Meanwhile, add the remaining sugar and salt to the tablespoon of sauce in the large bowl; whisk in buttermilk, mayonnaise, celery seed and pepper. Add coleslaw mix and toss to combine. Serve the chicken on buns (or rolls) with the slaw and any extra sauce on the side.

Recipe Nutrition: Per serving: 327 calories; 8 g fat (2 g sat, 2 g mono); 69 mg cholesterol; 32 g carbohydrate; 8 g added sugars; 14 g total sugars; 28 g protein; 3 g fiber; 798 mg sodium; 571 mg potassium.

Nutrition bonus: Vitamin A (98 percent daily value), Vitamin C (47 percent dv), Folate (17 percent dv), Potassium (16 percent dv)

2 Carbohydrate Serving(s)

Exchanges: 1 starch, 1 1/2 vegetable, 1/2 other carbohydrate, 3 1/2 lean meat, 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)