Touchdown Tuesday: Chipotle Pulled Chicken

Total Time: 37 min.

Prep Time: 15 min.

Cooking Time: 22 min.

Yield: 4 servings, about ¾ cup chicken and ¾ cup slaw each

Ingredients:

½ cup apple cider vinegar, divided use

7 tsp. olive oil mayonnaise

2 Tbsp. finely chopped fresh cilantro

1 tsp. raw honey

½ tsp. celery seed

4 cups shredded cabbage (or half a small cabbage)

1 tsp. olive oil

½ 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)

½ cup barbeque sauce, no sugar added

3 cups cooked chicken breast, boneless, skinless, shredded

Preparation:

1. Combine ¼ cup vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl; mix well.

2. Add cabbage; mix well. Cover and refrigerate for 20 minutes.

3. Heat oil in large skillet over medium high heat.

4. Add onion; cook for 4 to 6 minutes, or until onion is translucent.

5. Add garlic; cook for 1 minute.

6. 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.

7. Add chicken, cook, stirring frequently, for 4 to 5 minutes, or until chicken is well coated and heated through.