Shredded Barbecue-Chicken Salad

Rivky Kleiman Rivky Kleiman
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Aiming for a gourmet look and taste without a major investment of time? This pulled BBQ chicken salad is for you.

40m 10
Easy Gluten Free Low Fat Meat

Directions

For the Chicken

  1. Place chicken cutlets in a medium saucepan. Pour chicken broth and wine on top. Bring to a boil. Cover and simmer for 20 minutes. Drain, reserving half a cup of the liquid.

  2. Shred the chicken with two forks.

For the BBQ Sauce

  1. Place all barbecue sauce ingredients in a small saucepan. Mix well and bring to a boil. Simmer for 10 minutes and remove from heat.

  2. Add one and a half cups of the barbecue sauce and a quarter cup reserved liquid to the shredded chicken. Mix together and refrigerate until ready to serve.

  3. Set aside the rest of the barbecue sauce and the remaining quarter cup reserved chicken liquid. Stir into the shredded chicken before serving.

To Serve

  1. Prepare a bed of lettuce on a salad plate. Place a mound of shredded barbecue chicken in the center. Arrange the diced peppers, chickpeas, and grape tomatoes around and over the chicken. (Or pile as shown in the photo.)

Credits

Notes:

The chicken shreds best when it’s hot.

Description:

Photography: Moishe Wulliger

Food Styling: Renee Muller

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1 Comment

Sara •

Temperature served Is the chicken served warm?

Raquel Malul Kosher.com Team •
Reply to Sara

I think this is personal preference- it depends on how you would like to eat it.