By Timothy Witcher, Executive Chef, FoodSmart USA • updated June 23, 2025
From the Clifford Brown Jazz Festival / MobileMusicLab.com Healthy Choices Demonstration Kitchen
Prep Time: 20 min
Chill Time: 20 min
Serves: 6–8
Ingredients — For the Salad:
• 1 rotisserie chicken, skin removed, meat shredded
• 2 cups barbecue sauce (your favorite)
• 2 cups chicken broth
• 1 cup tomato sauce
• 2 tbsp low-sodium chicken bouillon
• ½ cup avocado oil
• 1 cup garlic cloves, thinly sliced
• 1 cup jalapeños, thinly sliced (seeds and ribs removed)
• 1 cup Spanish onions, medium-diced
• 2 tbsp chipotles, minced
• 1 cup cilantro, chopped
• 2 cups red bell pepper, small-diced
• Salt and pepper, to taste
Instructions
Sauté the Aromatics:
In a large pot over medium heat, add avocado oil, garlic, jalapeños, onions, and bell peppers.
Cook for 2 minutes, stirring frequently.
Simmer the Chicken:
Add barbecue sauce, chicken broth, tomato sauce, bouillon, chipotles, and shredded chicken.
Stir well and bring to a simmer.
Shred and Cook:
Simmer for 10–20 minutes, continuing to shred the chicken with tongs and fork as it cooks.
Finish:
Stir in chopped cilantro and adjust seasoning with salt and pepper.
Serve:
Serve hot with tortillas, low-carb wraps, or lettuce wraps.