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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.
4 chicken breasts (approximately 1 pound, or 1/2 kilogram)
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
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.)
Photography: Moishe Wulliger Food Styling: Renee Muller
How Would You
Rate this recipe?
Temperature served Is the chicken served warm?
I think this is personal preference- it depends on how you would like to eat it.