Pulled Chicken Burger
with Wedges and Tangy Salad
856 kcal per serving
1 of your 5 a day
With Wedges and Tangy Salad
Pulled Chicken Burger
Energy (kJ/kcal) – 3583/856
Fat (g) – 30.6
Sat. Fat (g) – 8.3
Carbohydrates (g) – 101
Sugars (g) – 19
Fiber (g) – 4.5
Protein (g) – 46.8
Cholesterol (mg) – 0
Salt (g) – 1.4
- 2 Tbsp BBQ Sauce
- ½ Red Chilli
- 450g Potato
- 1 Baby Gem Lettuce
- 2 Seeded Burger Buns
- 1 Tbsp Cider Vinegar
- 4 Chicken Thighs
- 1 Carrot
- 1 Tbsp Mayonnaise
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Baking Tray, Large Saucepan with a Lid, Mixing Bowl and a Peeler.
Step by Step Instructions
Step 1: Bake the Wedges
Preheat your oven to 200°C. Put the water (see ingredients for amount) in a large saucepan over high heat. Add the BBQ sauce and half the cider vinegar.
Halve the chilli lengthways, deseed then finely chop. Add as much chilli as you like to your pan and season with salt and pepper.
Bring the stock to the boil, giving it a good stir to ensure everything is combined.
Step 2: Make the BBQ stock
Once the stock is boiling, lower the heat to medium, add the chicken thighs so they are submerged in the liquid and cover the pan with a lid.
TIP: If the chicken isn’t submerged in liquid, top up with water to just cover the meat. Simmer until the chicken is cooked, 15-20 mins, stirring halfway.
IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, remove the pan from the heat and transfer the chicken to a plate.
Step 3: Cook the Chicken
Meanwhile, chop the potato into 2cm wide wedges (no need to peel). Pop on a baking tray, drizzle with oil and season with salt and pepper.
Toss to coat then spread out and bake on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking.
TIP: Use 2 baking trays if necessary – you want them spread out.
Step 4: Prep the Slaw
Trim and peel the carrot, then pull a vegetable peeler lengthways along the carrot to make long thin ribbons. Add the carrot to a mixing bowl. Trim the root from the baby gem lettuce.
Take off one leaf per person and reserve – these will go in each burger. Halve the remaining lettuce lengthways. Thinly slice widthways. Add this to the bowl with the carrot.
Step 5: Make the Dressing
In a bowl, combine the mayonnaise with the remaining white wine vinegar, and a pinch of salt and pepper. Halve the burger buns. Heat in your oven 5 mins before the wedges are ready.
Once the chicken is cooked and out of your pan, boil the remaining liquid vigorously on high heat until reduced to a thick sauce, 3-4 mins.
TIP: Stir frequently to stop it burning! Remove from the heat.
Step 6: Finish and Serve the Dish
Use two forks to shred the chicken as finely as you can. Return the shredded chicken to the pan with the reduced BBQ sauce mixture. Give it a stir to ensure the chicken is well coated in all that flavour!
Add the mayonnaise dressing to the bowl with the lettuce and carrot and toss to combine.
Fill the burger buns with the pulled chicken, top with the reserved lettuce and serve alongside the wedges and tangy salad. Dig in!
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