BBQ Chicken Salad

Name: BBQ Chicken Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 3 lb Chicken Breast (3 pounds boneless, skinless chicken breasts (or 2 ¼ pounds cooked chicken)); 32 fl oz Chicken Broth (1 32-ounce carton chicken broth (or chicken stock)); 1 tbsp BBQ Dry Rub (1 tablespoon BBQ dry rub (plus more for serving)); ½ cup Mayonnaise (½ cup mayonnaise (plus more to taste)); ½ cup Barbecue Sauce (½ cup BBQ sauce of choice (store-bought or make your own)); 1 cup Celery (1 cup finely diced celery); ½ cup Sweet Onion (½ cup finely minced sweet onion); 1 tsp Black Pepper (1 teaspoon freshly ground black pepper); 0 pieces Table Salt (salt (to taste))

A creamy, shredded chicken salad tossed in a tangy BBQ sauce and mayonnaise base with crunchy celery and sweet onion.

55 minAmerican

Servings8

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Halal

Steps

1If using raw chicken, place chicken breasts in large skillet and cover chicken with chicken broth. Place skillet over medium-high heat and bring liquid to boil, then reduce heat to low.
2Cover skillet and simmer chicken 20 to 25 minutes or until chicken breasts are cooked through, reading 165° Fahrenheit when checked with an internal thermometer. Remove chicken from skillet and set broth aside.
3Shred chicken using desired method from Notes below.
4Place shredded chicken in large bowl (if not already in one) and add dry rub, mayo, BBQ sauce, celery, onion, pepper, and salt. Stir well to combine ingredients.
5Once combined, stir in reserved chicken broth in 1 tablespoon increments until mixture is as creamy as desired. Note: I typically use between 2 to 4 tablespoons chicken broth.
6Sprinkle additional dry rub over chicken salad if desired. Serve immediately or cover bowl and refrigerate at least 30 minutes, then serve with buns, lettuce cups, crackers, or as-is.