BBQ Chicken Salad With Creamy BBQ Cilantro Lime Dressing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Fabulous...FABulous...FABULOUS original creation from Mel's Kitchen Cafe. Note: For a slightly lighter and zestier dressing replaced some of the mayonnaise with lowfat or regular plain yogurt. Ingredients:
3 cups cooked shredded chicken |
2 cups barbecue sauce |
1/2 head iceberg lettuce, cored and chopped |
2 romaine lettuce hearts, chopped |
1/2 red onion, diced |
1/4 cup chopped fresh cilantro |
1 1/2 cups frozen corn, thawed |
1 (15 ounce) can black beans, rinsed and drained |
1 cup sharp cheddar cheese (cubed small or shredded) |
1 cup monterey jack cheese (cubed small or shredded) |
1 cup mayonnaise |
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 |
1/4-1/2 cup barbecue sauce |
Directions:
1. For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.
2. 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.
3. 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.
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