Ingredients
Method
- Pull the chicken apart by hand into rough 1 to 2 inch pieces and place in a large mixing bowl.
- In a small bowl, whisk together the mayonnaise, barbecue sauce, yellow mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, black pepper, and salt until completely smooth, about 30 seconds.
- Add the finely diced celery to the chicken, pour the dressing over the top, and fold together with 8 to 10 slow turns until every piece is evenly coated.
- Cover and refrigerate for at least 20 minutes, then taste and adjust salt or pepper as needed.
- Spoon onto a croissant or soft roll, add butter lettuce if desired, and finish with a light drizzle of about 1/2 tsp barbecue sauce across the top.
Notes
This recipe is best made at least 20 minutes ahead, though an overnight rest gives you an even better result. If you're making it for a crowd, taste and re-season after chilling since the ratios may need a small nudge at scale. Using a mix of breast and thigh meat gives a more interesting texture than either alone.
