Aiming for a gourmet look and taste without a major investment of time? This pulled BBQ chicken salad is for you.
Shredded Barbecue-Chicken Salad
- Cooking and Prep: 40 m
- Serves: 10
For the Chicken
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.
Shred the chicken with two forks.
The chicken shreds best when it’s hot.
For the BBQ Sauce
Place all barbecue sauce ingredients in a small saucepan. Mix well and bring to a boil. Simmer for 10 minutes and remove from heat.
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.
Set aside the rest of the barbecue sauce and the remaining quarter cup reserved chicken liquid. Stir into the shredded chicken before serving.
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.)
Photography: Moishe Wulliger
Food Styling: Renee Muller
Replies:I think this is personal preference- it depends on how you would like to eat it.