Pulled Chipotle Chicken With Cilantro Slaw

Pulled Chipotle Chicken With Cilantro Slaw

This pulled chicken recipe is smothered in an adobo- and chipotle-spiked barbecue sauce and served with a refreshing cilantro slaw to add creaminess and texture.

Canned chipotle peppers in adobo sauce can be found in many grocery stores and ethnic markets.

If you can’t find them at your local store, you can add spice to the sauce with cayenne or chipotle powder, or leave it out and enjoy simple, delicious barbecue chicken.

Want to add more kick? Mix a little finely chopped jalapeño to the slaw.

Enjoy this pulled chicken and slaw combo as it is, use it to stuff corn tortillas, or make an open-faced sandwich or sliders.

Pulled Chipotle Chicken with Cilantro Slaw Recipe | BeachbodyBlog.com
4.14 from 30 votes
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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
Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
Servings 4 servings, about ¾ cup chicken and ¾ cup slaw each
Calories 326 kcal
Author Beachbody

Ingredients

  • ½ cup apple cider vinegar, divided use
  • 7 tsp. olive oil mayonnaise
  • 2 Tbsp. fresh cilantro, finely chopped
  • 1 tsp. 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.

Nutrition Facts
Pulled Chipotle Chicken With Cilantro Slaw
Amount Per Serving
Calories 326 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 95mg32%
Sodium 500mg22%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 9g10%
Protein 36g72%
* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
1 Green
1 Red
½ Yellow
2 tsp.

2B Mindset Plate It!
Add a side salad or more veggies to make a great dinner option.

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Photo by Kirsten Morningstar