I've hesitated posting this dish soley because of the picture. It's just not good enough to illustrate how BOMB-DIGGITY this salad is! My plan is make it again soon....take a new picture.....post it. But, try to look past the picture. Close your eyes. (Wait now you can't read! Open your eyes!) This salad is so sweet and tangy...and filling. The combination of the BBQ chicken and the dressing makes it a tasty, satisfying treat with every bite.
Oh, and I got this reciepe from the Favorite Family Recipes site who got it from Mel's Kitchen Cafe.
This dish gets around.
BBQ Chicken Salad
Chicken and Salad
3 cups chicken, cooked, shredded
2 cups BBQ sauce
1/2 head iceberg lettuce, chopped
2 romaine hearts, chopped
1/2 red onion, chopped
1/4 cup cilantro, chopped
1 1/2 cup frozen corn, thawed
1 can black beans, risned and drained
4 ounces sharp cheddar cheese, shredded
4 ounces, monterey jack cheese, shredded
Creamy BBQ Cilantro Lime Dressing
1 cup mayonaise
1/3 cup milk
1/3 cup buttermilk
2 Tablespoons cilantro, chopped finely
1 Tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon, sugar
1 garlic clove, 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 BBQ sauce
Salad: Combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use. In another large bowl, mix together iceberg, romaine, onion, cilantro, corn, beans and cheese.
Do not toss the dressing in because your leftovers may get soggy. I suggest tossing the salad with dressing immediatly before an individual serving.
Dressing: Combine all ingredients together and whisk to combine. Refrigerate until ready to serve.