- I found this recipe on pinterest (of course) and it is a favorite salad of mine. I think anything with BBQ sauce is good.
- BBQ chicken salad
- 3 cups cooked, shredded chicken
- 2 cups BBQ sauce, storebought or homemade
- ½ head iceberg lettuce, cored and chopped
- 2 romaine hearts, chopped
- 1/2 red onion diced
- ¼ cup chopped fresh cilantro
- 1 1/2 cups frozen corn, thawed
- 1 can (15 ounces) black beans, rinsed and drained
- 4 ounces sharp cheddar cheese, cubed small or shredded
- 4 ounces Monterey jack cheese, cubed small or shredded
- 1 cup mayonnaise, light
- 1/3 cup milk
- 1/3 cup buttermilk
- 2 tablespoons fresh cilantro, finely chopped
- 1 tablespoon lime juice
- 1 teaspoon white vinegar
- 1 teaspoon granulated sugar
- 1 garlic clove, finely minced
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 to 1/2 cup BBQ sauce
Creamy BBQ Cilantro Lime Dressing:
DIRECTIONS
- For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.
- In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.
- For the dressing, combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.
***A note from Erica. I recently found a BBQ sauce at Costco that doesn't have High Fructose Corn Syrup!! That was exciting for me, as I've scoured the supermarket and never found an acceptable version. I'm sure the health food store has a version as well, if you're close to Whole Foods or Trader Joe's. I've also made my own before, using tomato sauce, liquid smoke, various flavorings and Agave. ***
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