BBQ Chicken Salad w/Creamy Cilantro Dressing
adapted from Mel's Kitchen Cafe
CHICKEN AND SALAD:
3 cups cooked, shredded chicken
2 cups BBQ sauce, optional (see below)
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
2-4 ounces sharp cheddar cheese, cubed small or shredded
2-4 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 or apple cider 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
1. For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use. (I chose to just use plain chicken here, no BBQ. But it'd be good either way.)
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. OR, you can serve the dressing on the side, which is what we did. 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. I choose to mix in my food processor for a smoother dressing. Refrigerate until ready to serve.
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