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Chipotle Pulled Chicken with Avocado and Corn Salsa_LandscapeWEB

Chipotle Pulled Chicken with Avocado & Corn Salsa

By @CreateCookShare

16 Tortillas

16 Tortillas

15 mins

15 mins

210 mins

210 mins

The Bare Bird Chicken Breast Fillet
The Bare Bird - Breast Fillet Tray


Pulled Chicken

  • 850g The Bare Bird Chicken Breast Fillets
  • 400g can diced tomatoes
  • 200g jar ready-made mild salsa sauce
  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 3 tbsp smoky chipotle seasoning
  • 1 tsp salt and pepper
  • 1 tbsp sugar
  • Juice of 1 lime
  • Tortillas

Avocado and Corn Salsa

  • 2 fresh corn cobs
  • 1 punnet cherry tomatoes, quartered
  • 1 small red onion, diced
  • ½ red capsicum, deseeded and chopped
  • 2 avocados, stoned, peeled and chopped
  • 2 garlic cloves, minced
  • Juice of 1 lime
  • Handful Coriander, roughly chopped
  • Sea salt and pepper


Pulled Chicken Method

  1. Turn the slow cooker on high and add the diced tomatoes, salsa, oil, apple cider vinegar, chipotle seasoning and sugar. Combine well.
  2. Season the chicken with sea salt and pepper and submerge it into the sauce.
  3. Cover with the lid and cook on high heat for 3 hours or over low heat for 6 hours (depending on your slow cooker).
  4. Gently shred the chicken with a fork and knife in the slow cooker. Cover again and cook for a further 20 minutes.
  5. Once cooked, turn off slow cooker and squeeze lime juice over chicken.
  6. Prepare Avocado and Corn Salsa.
  7. Place chipotle pulled chicken into tortillas, top with salsa and enjoy!

Salsa Method

  1. BBQ corn till charred or boil until tender. Cut corn off the cob and put in a large serving bowl.
  2. Add the tomatoes, onion, red capsicum, avocado, garlic, coriander, lime juice and seasoning, and combine well.

TIP! Use any leftover pulled chicken in a Burrito Bowl for lunch the next day.

Chicken Recipes

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