This pulled chicken salad is a keeper because it is just so versatile. It’s one you can make ahead for the week, use it in wraps for packed lunches, create the dinner meal by adding pasta or just enjoy this filling salad on it’s own.
It is so delicious yet so easy to make. Make this recipe your own by adding your favourite vegetables.
Pulled Chicken Salad for Wraps & more
Ingredients
- 500g - 1kg Chicken Breast
- 2 tbsp Aftrad Village Kitchen 10 Spice Blend
- 1 tbsp Chilli Powder (Optional)
- 1 tbsp Salt
- 1 Lime Zest & Juice
- 1 Medium Red Onion, diced
- 3 Spring Onions, chopped
- 1 Red Bell Pepper, chopped
- 1 Yellow Bell Pepper, chopped
- 2 Large Carrots, julienned
- 1 Cup Cabbage Shredded
- For the Sauce
- 3 tbsp Greek Yoghurt
- 3 tbsp Mayonaise
- 1 tbsp Dijon Mustard
- 1 tbsp Freshly Crushed Black Pepper
- 2 tbsp Chilli Sauce (Optional)
- 2 tbsp Lime Juice
- 1 tbsp of Salt to Taste
- Handful of Fresh Coriander Leaves, Chopped (Optional)
- Couple of Pickled Chillies (Optional)
Instructions
- Season chicken breast with the 10 Spice Blend, chilli powder and salt. Allow to season overnight or at least 2 hours.
- Steam chicken with some water until tender.
- Remove Chicken from stock and shred chicken into pieces leaving some as big chunks.
- In a bowl put the yoghurt, mayo, dijon mustard, chilli sauce, black pepper, salt, and lime juice. Mix together and then check if flavours balance out to your preference. Adjust flavours to suit your taste.
- Add in the red onion, spring onion, bell peppers, carrots, cabbage (enough to your preference), coriander leaves and chicken. Mix until well incorporated.
- Refrigerate the salad to allow it to rest for some couple of minutes to help the flavours to develop before serving.
- Use this salad in wraps, in pasta salads or serve on its own as a side or main dish.
