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Barbecue Pulled Chicken Salad

Note: you want your chicken covered with the BBQ sauce mixture when cooking in the slow cooker so add more BBQ sauce if needed.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Main
Servings: 3 to 4
Author: Hip Foodie Mom


For the BBQ chicken:

  • 2 boneless skinless chicken breasts
  • 1/2 to 1 cup BBQ sauce + more if needed
  • 2 to 3 tablespoons Italian dressing
  • 2 teaspoons Worcestershire sauce
  • salt to taste

For the red cabbage slaw:

  • Half head of small red cabbage sliced thin using a mandolin slicer or food processor
  • 2 tablespoons good quality extra virgin olive oil + more if needed
  • 1 to 2 teaspoons red wine vinegar
  • Salt and pepper to taste

For the salad:

  • fresh mixed greens
  • red and yellow tomatoes sliced into wedges
  • light drizzle of extra virgin olive oil or Italian dressing


For the chicken:

  • Place chicken breasts in your slow cooker. Using a small bowl, mix together the BBQ sauce, Italian dressing, Worcestershire sauce and a pinch of salt. Taste and adjust any ingredients as needed. Pour the sauce over the chicken and cook on high for about 4 hours. Remove the chicken from your slow cooker, and using two forks, shred the chicken breasts, and then place the shredded chicken back into the slow cooker for about 30 minutes to absorb the sauce.

For the red cabbage slaw:

  • Using a large mixing bowl, toss the shredded red cabbage in the bowl. Drizzle on the olive oil and red wine vinegar and season with salt and pepper to taste. Toss together until the cabbage is nicely coated in the oil and vinegar. Taste and adjust any ingredients as needed.

For the salad:

  • To plate: place a handful or two of fresh mixed greens onto your plate and top with some of the barbecue pulled chicken. Arrange tomato wedges around the plate and top with some of the red cabbage slaw. Drizzle on just a touch of EVOO or your favorite light Italian dressing and enjoy!