Southwestern BBQ Chicken Salad - no cilantro

By á-989

Ingredients

• CHICKEN
• 3 cups pre-cooked rotisserie chicken, shredded
• 1 cup bbq sauce
• SALAD
• 1/2 head iceberg lettuce, shredded
• 1 head romaine lettuce, shredded
• 1/4 red onion, finely diced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 2 roma tomatoes, seeded and chopped
• 8 ounces any cheese of your choice, cubed (I used cheddar and monterey jack)
• BBQ LIME SALAD DRESSING
• 1 cup mayonnaise
• 2/3 cup milk, use more or less depending on how thick you want the dressing
• 1 tablespoon vinegar
• 1/2 lime, juiced
• 1 teaspoon sugar
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/2 cup BBQ sauce

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from centercutcook.com

Preparation

Step 1

In a large bowl, combine chicken with bbq sauce. Place in the refrigerator until you’re ready to use it.

Combine the remaining salad ingredients in a large bowl – iceberg lettuce, romaine, black beans, corn, tomato, cilantro, and cheese. Toss to distribute ingredients evenly.

In your blender, combine all of the ingredients for the BBQ Cilantro Lime salad dressing, except the milk. Slowly begin pouring in milk and continue adding it until you’ve reached your desired consistency.

Place some of the salad mixture on a plate, and top with a spoonful of the BBQ Chicken. You can either serve the dressing on the side, or mix in some of the dressing prior to serving (about 1/2 cup of dressing is needed to coat the entire bowl of salad).