BBQ Chicken Salad

This is THE salad of the season! I am so thrilled to have stumbled upon this. I stole this recipe from Mel's Kitchen Café.

 

 

Chicken and Salad:
• 3 cups cooked, shredded chicken
• 2 cups BBQ sauce, store bought or homemade
• ½ head iceberg lettuce, cored and chopped
• 2 romaine hearts, chopped
• 1/2 red onion diced
• 1 1/2 cups frozen corn, thawed
• 1 can (15 ounces) black beans, rinsed and drained
• shredded or cubed cheese of your choice
 
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

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.

*Dressing is good for 3 days