BBQ Chicken Salad
from melskitchencafe.com
*Note: this recipe calls for already cooked chicken so plan ahead! I like to cook my chicken in the crockpot, using frozen chicken breasts and about 1 cup of chicken broth for every 2 chicken breasts. I cook on low for about 4-5 hours and then shred and refrigerate (or freeze) for later.
*Serves 4-6
INGREDIENTS:
Chicken and 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
Creamy BBQ Cilantro Lime Dressing:
1 cup mayonnaise, light or regular
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
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.
Make Ahead Instructions: All the components of this salad can be prepared up to a day in advance (the dressing can be made up to 3 days in advance). Store separately in the refrigerator and toss before serving.
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