Barbeque Chicken Salad

Shredded Barbecue-Chicken Salad Shredded Barbecue-Chicken Salad

Rivky Kleiman

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

Type: Meat Prep Time: 45 minutes Level: Not mentioned


4 chicken breasts (approximately 1 pound, or 1/2 kilogram)

1 cup  Empire Chicken Broth

1/2 cup white sweet wine (White Zinfandel or Châteauneuf)


8 ounces (225 grams) shredded romaine lettuce or mixed greens

1/2 each red, yellow, and orange peppers, diced

1 cup prepared chickpeas

1 cup grape tomatoes, halved

Barbecue Sauce

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

1/2 tablespoon chili powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

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.


The chicken shreds best when it’s hot.

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.

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.)