Pulled Chipotle Chicken with Cilantro Slaw

By NailCandy

21 Day Fix: Per Serving 1 Red, 1 Green, ½ Yellow, 2 tspServes: 4 servings, about ¾ cup chicken and ¾ cup slaw each

Ingredients

• 1/2 cup apple cider vinegar, divided use
• 7 tsp. olive oil mayonnaise
• 2 Tbsp. finely chopped fresh cilantro
• 1 tsp. raw honey
• 1/2 tsp. celery seed
• 4 cups shredded cabbage (or half a small cabbage)
• 1 tsp. olive oil
• 1/2 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)
• 1/2 cup barbeque sauce, no sugar added
• 3 cups cooked chicken breast, boneless, skinless, shredded

Preparation

Step 1

Combine ¼ 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 ¼ 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.