BBQ Chicken Salad
- 1 rotisserie chicken
- 3 parts mayo (1 part BBQ sauce)
- 1-2 tbsp Apple cider vinegar
- 3 large stalks of celery (white ends removed)
- 1 small red onion (skin removed, rough chopped)
- 1 small head green cabbage ((cored, rough chopped))
- 4 cloves garlic
- 1 bunch of cilantro (leaves only)
- Salt & Pepper
Serve with:
- BBQ kettle chips
- Crispy bacon
- Pickled jalapeños
- Pickled red onions
- BBQ sauce
- Shred the chicken. To a stand mixer affixed with a paddle attachment, add the chicken meat. Turn on medium low until finely shredded. You can do this by hand as well. Transfer to a large mixing bowl.
- Mince the veg. To a food processor, add the roughly chopped celery and red onion, along with the cilantro and garlic cloves. Pulse until finely minced, then transfer to a cheese cloth or heavy duty paper towel and wring out the excess moisture. Transfer to the bowl with the chicken. Add the roughly chopped cabbage to the food processor and pulse until small and uniform, then add the cabbage to the bowl with the chicken and herb mixture.
- Finish mixing the chicken salad. Add the mayo, barbecue sauce, a big pinch of kosher salt, and lots of freshly cracked black pepper to a small bowl and whisk to combine, then add to the mixing bowl and mix it all together. It’s especially easy to use your hands for this! If it’s too dry, add more mayo. Taste and add more salt and pepper if needed.
- Serve on barbecue kettle chips and top with crispy bacon, pickled red onions, pickled jalapeños, and a drizzle of BBQ sauce!
- This recipe is written as a method rather than a precise formula. Because rotisserie chicken sizes vary, exact quantities will differ each time you make it. Nutrition facts are not included for this reason. Season, taste, and adjust as you go.
Appetizer, Main Course, SandwichAmerican