Pulled Chipotle Chicken
SERVINGS 4
Ingredients
- ½ cup apple cider vinegar divided use
- 7 tsp. olive oil mayonnaise
- 2 Tbsp. cilantro finely chopped
- 1 tsp. honey
- ½ tsp. celery seed
- 4 cups Cabbage or half a small cabbage
- 1 tsp. olive oil
- ½ onion finely chopped
- 1 clove garlic finely chopped
- 1 adobo sauce chopped
- 2 Tbsp. adobo sauce the sauce from chipotle pepper in adobo sauce
- ½ cup barbecue sauce
- no sugar added
- 3 cups chicken breasts boneless, skinless, shredded
Instructions
- Combine 1⁄4 cup vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl; mix well.
- Add cabbage; mix well. Cover and refrigerate for 20 minutes.
- Heat oil in large skillet over medium-high heat.
- Add onion; cook for 4 to 6 minutes, or until onion is translucent.
- Add garlic; cook for 1 minute.
- Add chipotle pepper, adobo sauce, barbecue sauce, and remaining 1⁄4 cup vinegar; cook, stirring occasionally, for 6 to 8 minutes, or until sauce thickens slightly.
- Add chicken, cook, stirring frequently, for 4 to 5 minutes, or until chicken is well coated and heated through.
Notes
UPF: 1 Green, 1 Red, 1/2 Yellow, 2 tsp
2B: Add a side salad or more veggies to make a great dinner option.
Nutrition
Calories: 317kcalCarbohydrates: 26gProtein: 35gFat: 7gSaturated Fat: 2gCholesterol: 90mgSodium: 1801mgPotassium: 565mgFiber: 3gSugar: 18gVitamin A: 686IUVitamin C: 30mgCalcium: 84mgIron: 2mg
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