Name: Shredded Barbecue-Chicken Salad
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 4 chicken breasts (approximately 1 pound, or 1/2 kilogram); 1 cup Manischewitz Chicken Broth; 1/2 cup white sweet wine (White Zinfandel or Châteauneuf); 1/2 tablespoon chili powder; 1/4 teaspoon black pepper; 1/2 teaspoon Haddar Kosher Salt; 1/2 cup ketchup; 1 and 1/4 tablespoon yellow mustard; 1 tablespoon lemon juice; 1 tablespoon store-bought barbecue sauce; 1 tablespoon brown sugar; 3 tablespoons Gefen Honey; 2 cloves garlic, crushed, or 2 cubes Gefen Frozen Garlic; 3/4 tablespoon canola oil; 8 ounces (225 grams) shredded romaine lettuce or mixed greens; 1/2 each red, yellow, and orange peppers, diced; 1 cup Haddar Chickpeas or other prepared chickpeas; 1 cup grape tomatoes, halved

Shredded Barbecue-Chicken Salad

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

Ingredients

Chicken

4 chicken breasts (approximately 1 pound, or 1/2 kilogram)
1 cup Manischewitz Chicken Broth
1/2 cup white sweet wine (White Zinfandel or Châteauneuf)

Barbecue Sauce

1/2 tablespoon chili powder
1/4 teaspoon black pepper
1/2 teaspoon Haddar Kosher Salt
1/2 cup ketchup
1 and 1/4 tablespoon yellow mustard
1 tablespoon lemon juice
1 tablespoon store-bought barbecue sauce
1 tablespoon brown sugar
3 tablespoons Gefen Honey
2 cloves garlic, crushed, or 2 cubes Gefen Frozen Garlic
3/4 tablespoon canola oil

Salad

8 ounces (225 grams) shredded romaine lettuce or mixed greens
1/2 each red, yellow, and orange peppers, diced
1 cup Haddar Chickpeas or other prepared chickpeas
1 cup grape tomatoes, halved

Explore

allergy-friendly barbecue sauce bbq chicken BBQ sauce chicken salad easy gourmet homemade sauce layered light and refreshing presentation is everything pulled chicken

Directions

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.

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.)

Notes:

The chicken shreds best when it’s hot.

Description:

Photography: Moishe Wulliger

Food Styling: Renee Muller

Explore

allergy-friendly barbecue sauce bbq chicken BBQ sauce chicken salad easy gourmet homemade sauce layered light and refreshing presentation is everything pulled chicken

Ingredients

Chicken

4 chicken breasts (approximately 1 pound, or 1/2 kilogram)
1 cup Manischewitz Chicken Broth
1/2 cup white sweet wine (White Zinfandel or Châteauneuf)

Barbecue Sauce

1/2 tablespoon chili powder
1/4 teaspoon black pepper
1/2 teaspoon Haddar Kosher Salt
1/2 cup ketchup
1 and 1/4 tablespoon yellow mustard
1 tablespoon lemon juice
1 tablespoon store-bought barbecue sauce
1 tablespoon brown sugar
3 tablespoons Gefen Honey
2 cloves garlic, crushed, or 2 cubes Gefen Frozen Garlic
3/4 tablespoon canola oil

Salad

8 ounces (225 grams) shredded romaine lettuce or mixed greens
1/2 each red, yellow, and orange peppers, diced
1 cup Haddar Chickpeas or other prepared chickpeas
1 cup grape tomatoes, halved

Directions

Step 1 - 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.

Step 2 - 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.

Step 3 - To Serve

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.)

Step 4 - Credits

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1 Comment

Sara • 4 years ago

Temperature served Is the chicken served warm?

Raquel Malul Kosher.com Team • 4 years ago

Reply to Sara

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

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Shredded Barbecue-Chicken Salad

Directions

For the Chicken

For the BBQ Sauce

To Serve

Credits

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