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southwestern bbq chicken salad

(1 rating)
review
Private Recipe by
Annacia *
Moose Jaw, SK

Get a rotisserie chicken from the market and you've got summer dinner on the patio with almost no work at all.

(1 rating)
yield 4 serving(s)
prep time 25 Min
method No-Cook or Other

Ingredients For southwestern bbq chicken salad

  • SALAD INGREDIENTS :
  • 3 c
    pre-cooked rotisserie chicken, shredded
  • 1 c
    bbq sauce
  • 1/2
    head of shredded iceberg lettuce
  • 1
    head romaine lettuce, shredded
  • 1/4
    red onion, finely diced
  • 1/4 c
    fresh cilantro, chopped
  • 1
    15 ounce can black beans, rinsed and drained
  • 1
    15 ounce can or corn, drained
  • 2
    roma tomatoes, seeded and chopped
  • 8 oz
    any cheese of your choice, cubed
  • BBQ CILANTRO LIME DRESSING:
  • 1 c
    mayonnaise
  • 2/3 c
    milk (more or less, depending on how thick you want the dressing)
  • 1 Tbsp
    vinegar
  • 2 Tbsp
    cilantro, finely chopped
  • 1/2
    lime, juiced
  • 1 tsp
    sugar
  • 1
    garlic clove, minced
  • 1/2 tsp
    salt
  • 1/8 tsp
    cayenne pepper
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    ground cumin
  • 1/2 c
    bbq sauce

How To Make southwestern bbq chicken salad

  • 1
    In a large bowl, combine chicken with bbq sauce. Place in the refrigerator until you’re ready to use it.
  • 2
    Combine the remaining salad ingredients in a large bowl – iceberg lettuce, romaine, black beans, corn, tomato, cilantro, and cheese. Toss to distribute ingredients evenly.
  • 3
    In your blender, combine all of the ingredients for the BBQ Cilantro Lime salad dressing, except the milk. Slowly begin pouring in milk and continue adding it until you’ve reached your desired consistency.
  • 4
    Place some of the salad mixture on a plate, and top with a spoonful of the BBQ Chicken. You can either serve the dressing on the side, or mix in some of the dressing prior to serving (about 1/2 cup of dressing is needed to coat the entire bowl of salad).
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