BBQ Chicken Salad with BBQ Cilantro Lime Dressing

When I was growing up I hated salad.  I would totally gag if I even would taste it.  It wasn’t until I had had my first baby that I forced myself to start liking it.  I would wrap chicken up in a lettuce leaf and then hurry and eat it!  I knew it was good for me and I wanted to start eating better.  So, if I like a salad, then it HAS to be amazing!  If you are ready to experience the best salad ever, then start with this one!  Since I made this a month ago, I have made it every week.  It is the most delicious mouthwatering salad, and with the salad dressing on top it is out of this world.  I promise.  This is amazing!

Rating: 5 stars  Difficulty of Recipe: 2 stars
Review:  I absolutely loved this salad.  All of the ingredients combined were so fresh and delicious.  The salad dressing is definitely a must to make with this.  It is truly amazing!

Ingredients:

  • 3 cups cooked and shredded chicken
  • 2 cups BBQ sauce, homemade or storebought (Highly recommend Sweet Baby Ray’s)
  • 2 romaine hearts, chopped
  • 1/2 red onion diced
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 cups corn
  • 1 can (15 oz) black beans, rinsed and drained
  • 4 ounces sharp cheddar cheese (cubed or shredded)
  • 2 ounces Monterey Jack Cheese (cubed or shredded)
  • tortilla strips
Salad Dressing:
  • 1 cup mayonnaise
  • 1/3 cup buttermilk
  • 1 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon lime juice
  • 1 teaspoon white vinegar
  • 1 teaspoon granulated sugar
  • 1 garlic clove, finely minced
  • 1/2 tespoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/2 cup BBQ sauce
1.  Cook and shred your chicken.  I always throw it into the crockpot with some chicken broth and let it slow cook all day.  Then I will drain the juices and shred it.  Once you shred your chicken, add the 2 cups of BBQ sauce to the chicken.  Set aside until ready to use.
2.  If you are making the salad dressing, whisk together the mayonnaise, buttermilk, chopped cilantro, lime juice, white vinegar, sugar, garlic, salt, cayenne pepper, black pepper, cumin and BBQ sauce.  Set aside until ready to use.
3.  In a large bowl, toss the romaine, red onion, cilantro, corn, and black beans.  You can either add about 1/2 cup of the salad dressing to this, or serve it on the side.
4.  Top salad with the cheese and tortilla strips.  Enjoy!
Recipe adapted from: Mel’s Kitchen

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
BBQChicken

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