Recipe

Chilled Citrus Pulled Chicken (No Mayo)

Bright, herby pulled chicken you serve cold with cucumbers, lime, and a punchy citrus dressing. Perfect for hot days, lunch boxes, and zero-soggy meal prep.

By Matt Campbell

•

4.8

A real photo of a bowl of chilled pulled chicken tossed with cucumber slices, red onion, cilantro, and lime wedges on a light kitchen counter

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When it is too warm to even think about a heavy lunch, I want food that feels like it just took a quick shower and put on clean clothes. This chilled pulled chicken is that. It is light but still satisfying, loaded with crisp cucumbers and herbs, and dressed in a citrusy, savory sauce that wakes up every bite.

The whole point here is a pulled chicken recipe that is actually meant to be served cold, not leftovers pretending to be a plan. We poach the chicken gently so it stays juicy, then toss it with a lime-orange dressing that soaks in as it chills. It is meal prep that does not taste like punishment.

A real photo of two hands shredding warm poached chicken on a cutting board with a fork

Why It Works

Made for chilling: The citrus dressing seasons the chicken more as it rests, so day two is even better.
No mayo, no problem: This stays fresh and bright without that heavy, creamy vibe.
Juicy texture: Gentle poaching plus smart carryover keeps the chicken tender instead of stringy.
Crunch meets cozy: Pulled chicken gives you comfort, cucumbers and onions bring the crisp edges.
Flexible serving options: Stuff it in pita, pile it on greens, scoop with chips, or roll into lettuce wraps.

Yield: Makes about 6 cups pulled chicken (enough for 6 servings, depending on how snacky your household is).

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 4 days. The cucumber will release a little water over time, so give it a quick stir before serving.

Meal prep tip: For maximum crunch, store the pulled chicken (already dressed) separately from the cucumbers and herbs, then mix right before eating.

Freezing: Freeze the pulled chicken without cucumbers and herbs for up to 2 months. Thaw overnight in the fridge, then add fresh herbs and cucumbers to bring it back to life.

Food safety note: Chill promptly. Get it into the fridge within 2 hours, sooner if your kitchen is warm. Spreading the chicken out for a few minutes before sealing the container helps it cool faster.

Common Questions

Can I use rotisserie chicken?

Absolutely. Shred 4 to 5 cups (from 1 large rotisserie chicken) and skip the poaching step. You might want an extra squeeze of lime and a pinch of salt since rotisserie seasoning varies.

Is this spicy?

As written, it is mild with a little warmth from jalapeño. For no heat, remove the jalapeño entirely. For more heat, keep the seeds or add a pinch of red pepper flakes.

What if I only have lemons, not limes?

Use lemon. The flavor shifts slightly but stays bright and refreshing. Add a little extra zest to make it pop.

How do I keep the chicken from drying out?

Do not boil it hard. Poach at a gentle simmer (tiny bubbles), then turn off the heat and let it rest in the hot water so it coasts up to a safe temp without going stringy. If you are nervous about carryover, pull it a bit earlier rather than later. The dressing also helps keep the texture juicy.

Can I use chicken thighs?

Yes. Thighs are forgiving and stay juicy, but they can take a few extra minutes. Aim for 165°F, then shred once they are cool enough to handle.

What are the best ways to serve it?

Lettuce cups with extra herbs
Over greens with avocado
In a pita with sliced tomatoes
On toasted sourdough for a cold, crunchy sandwich moment

Any allergen swaps?

This can include soy (soy sauce), sesame (sesame oil), and nuts (almonds). Use coconut aminos instead of soy sauce, skip sesame oil if needed, and swap almonds for pepitas or leave them out.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium pot with lid
Instant-read thermometer (helpful, not required)
Cutting board and knife
Mixing bowl
Forks (or clean hands) for shredding
Citrus juicer or reamer (optional)

I started making chilled pulled chicken on the kind of summer days where turning on the oven feels like a personal attack. The first version was honestly just me trying to rescue plain shredded chicken with whatever I had: a lime, a sad cucumber, and a handful of herbs that were one day away from the compost. It worked so well I kept tweaking it until it tasted like something you would order at a lunch spot and immediately try to recreate at home. Now it is my go-to when I want “fresh” but I still want protein that actually fills you up.

Chilled Citrus Pulled Chicken (No Mayo)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes + 30 minutes chilling

Servings 6

Ingredients

Chicken

2 pounds boneless, skinless chicken breasts (or thighs)
1 tablespoon kosher salt (for the poaching water)
1 bay leaf (optional)
2 cloves garlic, smashed
1 teaspoon whole black peppercorns (or 1/2 teaspoon ground)

Citrus dressing

1/4 cup fresh lime juice (about 2 limes)
3 tablespoons fresh orange juice
1 tablespoon lime zest
2 tablespoons olive oil
1 1/2 tablespoons soy sauce (or tamari)
1 tablespoon honey (or maple syrup)
1 teaspoon toasted sesame oil (optional but great)
1 small jalapeño, finely minced (optional)
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt to start, plus more to taste

Crunch and herbs

1 large English cucumber, halved and thinly sliced
1/3 cup thinly sliced red onion
1/2 cup chopped cilantro (or parsley if you are cilantro-shy)
2 tablespoons chopped mint (optional, very refreshing)
1/4 cup toasted sliced almonds or pepitas (optional for crunch)

Optional add-ins: 1 diced avocado (add right before serving), 1 cup shredded cabbage, or 1 cup cooked chilled rice to make it more of a bowl situation.

Instructions

Poach the chicken gently. Add chicken to a medium pot and cover with cool water by about 1 inch. Add salt, bay leaf (if using), smashed garlic, and pepper. Bring to a gentle simmer over medium heat. Once you see small bubbles, reduce heat to low, cover, and cook about 10 to 22 minutes depending on thickness. Temperature is the real boss here: aim for 160°F for breasts.
Rest in the hot water, then shred. Turn off the heat and let the chicken rest in the hot water for 5 minutes so it carries over to 165°F without getting tough. Transfer to a cutting board and shred with two forks. For slightly chunkier texture, shred less and slice some pieces. (If you cooked thighs, pull them when they hit 165°F, then shred.)
Mix the dressing. In a large bowl, whisk lime juice, orange juice, lime zest, olive oil, soy sauce, honey, sesame oil (if using), jalapeño (if using), cumin, and 1/4 teaspoon salt. Taste and adjust. Soy sauce brands vary, so sneak up on the salt.
Toss while the chicken is warm. Add shredded chicken to the bowl and toss until evenly coated. Taste and adjust with more lime, salt, or honey depending on how punchy you want it.
Chill, then add the crunch. Spread the chicken out for a few minutes to cool faster, then cover and refrigerate at least 30 minutes so the flavor can settle in. Right before serving, stir in cucumber and red onion. (If you like a softer, pickly cucumber situation, you can mix them in before chilling.)
Finish with herbs. Fold in cilantro and mint right before serving. Top with toasted almonds or pepitas if using.
Serve cold and enjoy. Pile into lettuce wraps, scoop with crackers, or build a salad bowl with greens and avocado.

A real photo of chilled pulled chicken in a bowl being tossed with a spoon, with visible cucumber slices and herbs

Nutrition information is estimated.

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