Add To Favorites
Place all ingredients into a stockpot. Finish covering with water if there is not enough liquid to cover the chicken. Cover and let simmer (low heat) for about 4 hours. Drain liquid and shred chicken with a fork or tongs. Add Korean BBQ sauce.
Place all ingredients in a saucepan and heat until sugar is dissolved. Pour over cooked and shredded chicken.
Mix cabbage, kale, broccoli, craisins, sunflower seeds, and green onions in a large bowl. In a mason jar (with a lid), add the oils and balsamic. Screw the lid on and shake until well blended. Pour over slaw and stir to evenly coat.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.