Juicy Southern Pulled Chicken Salad Recipe

by Phoebe Green
Juicy Southern Pulled Chicken Salad Recipe

This Southern pulled chicken salad is a light and tasty lunch! So I had a little left over from the Southern pulled chicken Sliders, and the next day, I was browsing through the fridge deciding what to eat for lunch and thought of this delicious dish.

I grabbed the chicken, slaw, and spring mix and decided to make a salad! I had a hard time deciding if I wanted a dressing or not and what I might use. So I did not use a dressing – cutting down on unneeded carbs and calories! Instead, I drizzled some of the mixtures I cooked the chicken in. That, mixed with the dressing on the slaw, gave the salad a nice kick and dressed the salad well.

The cabbage gave the salad a nice crunch, and the spring mix kept it fresh.

This Southern pulled chicken salad was delicious. I love when leftovers are combined to make yummy lunches the next day!

Juicy Southern Pulled Chicken Salad Recipe

Juicy Southern Pulled Chicken Salad Recipe

Phoebe GreenPhoebe Green
This Southern pulled chicken salad is absolutely delicious! It is light, crisp, and has a little kick to it.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 229 kcal


  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon pepper
  • 2 teaspoons sea salt
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 2 large chicken breasts skinless
  • 1 cup chicken broth
  • 1 teaspoon chicken bouillon
  • 3 tablespoons white wine vinegar
  • 3 teaspoons hot sauce
  • 2 tablespoons mayo
  • 2 cups red cabbage chopped
  • 1 teaspoon white sugar
  • 8 ounces garden spring mix


  • Wash and chop cabbage and set aside.
  • Make BBQ seasoning by mixing garlic powder, onion powder, chili powder, pepper, sea salt, paprika, and cumin. Set aside.
  • In a medium-sized pot, combine chicken broth, chicken bouillon, 2 1/2 tablespoons white wine vinegar, brown sugar, and 2 teaspoons BBQ seasoning. Heat over medium heat until boiling. After the mixture is boiling, add chicken and cover. Cook 15 minutes or until chicken is cooked through – flip the chicken once during cooking.
  • After placing the chicken in the pot, combine cabbage, 2 tablespoons mayo, 1/2 teaspoon white wine vinegar, and white sugar, and season with salt and pepper.
  • When the chicken is finished cooking, shred. Add hot sauce and place the chicken back into the pot on low heat.
  • Place spring mix in bowl and top with slaw and shredded chicken. Lightly drizzle with sauce from the chicken.


Calories: 229kcalCarbohydrates: 9gProtein: 27gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 75mgSodium: 1649mgPotassium: 749mgFiber: 2gSugar: 2gVitamin A: 1569IUVitamin C: 45mgCalcium: 56mgIron: 2mg

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