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
Ingredients
- 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
Instructions
- 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.