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BBQ Chicken Chopped Salad

by on March 9, 2015 in Main Dish Salads, Salads March 9, 2015 Main Dish SaladsSalads
See post on Stacey @ Bake.Eat.Repeat.’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Chopped salad filled with BBQ chicken and veggies and topped with a creamy BBQ cilantro lime dressing.

Ingredients

  • FOR THE SALAD:
  • 3 cups Cooked, Shredded Chicken
  • 1-½ cup BBQ Sauce
  • 2 whole Romaine Hearts, Chopped
  • ¼ cups Red Onion, Chopped
  • ¼ cups Cilantro, Chopped
  • 1 whole Avocado, Chopped
  • 1 whole Red Pepper, Chopped
  • 2 cups Frozen Corn, Thawed
  • 1 cup Canned Black Beans, Drained And Rinsed
  • ½ cups Sharp Cheddar Cheese, Cubed Small
  • ½ cups Monterey Jack Cheese, Cubed Small
  • FOR THE DRESSING:
  • 1 cup Mayonnaise
  • ⅓ cups Milk
  • ⅓ cups Buttermilk
  • 2 Tablespoons Cilantro, Finely Chopped
  • 1 whole Lime, Juiced (about 2 Tablespoons)
  • 1 teaspoon Granulated Sugar
  • 1 clove Garlic, Minced
  • ½ teaspoons Salt
  • ⅛ teaspoons Cayenne Pepper
  • ⅛ teaspoons Black Pepper
  • ¼ teaspoons Cumin
  • ¼ cups BBQ Sauce

Preparation

For the salad, toss cooked, shredded chicken with BBQ sauce and refrigerate until ready to serve. Combine rest of salad ingredients in a large bowl and toss together.

For the dressing, whisk together all ingredients until smooth, or blend if you’d like it really smooth. Refrigerate until ready to serve.

Serve salad with BBQ chicken on top and dressing on the side. Or you can toss it all together and serve. If you keep the components separate, leftovers will keep well for 3–4 days.

Recipe adapted from Mel’s Kitchen Cafe.

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Profile photo of Eugenia

Eugenia on 5.26.2015

Loved this, it was fresh and filling at the same time! Notes for next time — make less dressing per this amount of salad, it was almost twice as much as we needed for our family of 4. And also use very sharp or spicy cheese, maybe pepper jack — otherwise it gets lost in the other more vibrant veggie flavors.

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