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Pulled Chipotle Chicken with Cilantro Slaw

Pulled Chipotle Chicken with Cilantro Slaw

This pulled chicken recipe is smothered in a rich adobo and chipotle-spiked barbecue sauce, and served with a refreshing coleslaw. Try it in tacos.

Course Main Course
Cuisine Mexican
Keyword pulled chipotle chicken
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 4 servings, about ¾ cup chicken and ¾ cup slaw each
Calories 326 kcal
Author Openfit

Ingredients

  • ½ cup apple cider vinegar divided use
  • 7 tsp. olive oil mayonnaise
  • 2 Tbsp. finely chopped fresh cilantro
  • 1 tsp. raw honey
  • ½ tsp. celery seed
  • 4 cups shredded cabbage (or half a small cabbage)
  • 1 tsp. olive oil
  • ½ medium onion finely chopped
  • 1 clove garlic finely chopped
  • 1 chipotle pepper in adobo sauce chopped
  • 2 Tbsp. adobo sauce (the sauce from chipotle pepper in adobo sauce)
  • ½ cup barbecue sauce no sugar added
  • 3 cups cooked chicken breast boneless, skinless, shredded

Instructions

  1. Combine ¼ cup vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl; mix well.

  2. Add cabbage; mix well. Cover and refrigerate for 20 minutes.

  3. Heat oil in large skillet over medium high heat.

  4. Add onion; cook for 4 to 6 minutes, or until onion is translucent.

  5. Add garlic; cook for 1 minute.

  6. Add chipotle pepper, adobo sauce, barbecue sauce, and remaining ¼ cup vinegar; cook, stirring occasionally, for 6 to 8 minutes, or until sauce thickens slightly.

  7. Add chicken, cook, stirring frequently, for 4 to 5 minutes, or until chicken is well coated and heated through.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.