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