BBQ Chicken Salad Sandwiches Recipe
Enjoy a sweet and tangy sandwich with our BBQ chicken salad sandwiches recipe.
Servings: 8
Calories: 169kcal
Equipment
- Instant Pot
- Large Mixing Bowl
- Forks or Hand Mixer
- spatula
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- ½ cup BBQ Sauce
- 1 cup mayonnaise
- ½ cup onion finely chopped
- ½ cup celery
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 8 hamburger buns or rolls of choice
- tomato slices optional topping
- lettuce leaves optional topping
Instructions
- Place chicken breasts in bottom of Instant Pot. Add in chicken broth.
- Place lid on top of Instant Pot, move valve to SEALING, and press PRESSURE COOK button (or MANUAL button). Set timer for 18 minutes.
- When timer is finished, move valve to VENTING and do a quick release of the pressure.
- Remove chicken and shred using 2 forks. Place shredded chicken in a large mixing bowl and toss with BBQ sauce.
- Cover bowl with plastic wrap and refrigerate until chicken is cooled.
- Add mayonnaise, onion, celery, salt and pepper flakes to chopped chicken; mix together. Serve on buns or rolls with tomato and lettuce.
Notes
Here are our favorite ways to serve these sandwiches:
- Hamburger bun
You can never go wrong with a hamburger bun! All you have to do is decide if you want it with or without sesame seeds. ;) - Lettuce wrap
For those with diet restrictions, serving this pulled chicken salad on a large piece of butter or romain lettuce would work great and taste amazing. - Hawaiian rolls I feel like Hawaiian rolls are good for almost everything, especially this recipe. They are perfect to make as appetizers or a great size to serve kids!
Nutrition
Calories: 169kcal | Carbohydrates: 4g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 512mg | Potassium: 343mg | Fiber: 1g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg