Recipe courtesy of Chef David Blackmon
Pulled BBQ Chicken
- 2 pounds chicken breast
- 2 cups MUMBO BBQ Sauce (any flavor)
- Salt
- Red pepper flakes (optional)
- Loaf of French bread
Simmer chicken breast in salted water for 25 minutes. Remove from heat and pull apart chicken with hands (or using 2 forks). Toss with MUMBO Sauce and season with black pepper and a pinch of red pepper flakes, if desired. Serve on French bread topped with MUMBO Collard Green Slaw.
MUMBO Collard Green Slaw
- ½ cup MUMBO BBQ Sauce Hickory
- 2 Tbsp honey
- 1 cup Mayo
- 1 Teaspoon dry mustard
- 1 Teaspoon celery seeds
- 2 large bunches collard greens (about 2 pounds), thick stems trimmed, leaves folded lengthwise and then thinly sliced crosswise (about 8 cups)
- 2 cups red bell pepper, thinly sliced
- 1 cup celery, thinly sliced
- 1 onion, thinly sliced
Whisk first 5 ingredients in small bowl to blend. Cover and refrigerate. (Dressing can be made 1 day ahead.) Combine collard greens, red bell pepper, celery and onion in large bowl. Pour dressing over greens; toss to coat. Season to taste with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.