BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing
"Note: this recipe calls for already cooked chicken so plan ahead! I like to cook my chicken in the crockpot, using frozen chicken breasts and about 1 cup of chicken broth for every 2 chicken breasts. I cook on low for about 4-5 hours and then shred and refrigerate (or freeze) for later...."
INGREDIENTS
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3 cups cooked, shredded chicken
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2 cups BBQ sauce, storebought or homemade
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½ head iceberg lettuce, cored and chopped
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2 romaine hearts, chopped
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1/2 red onion diced
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¼ cup chopped fresh cilantro
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1 1/2 cups frozen corn, thawed
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1 can (15 ounces) black beans, rinsed and drained
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4 ounces sharp cheddar cheese, cubed small or shredded
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4 ounces Monterey jack cheese, cubed small or shredded
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1 cup mayonnaise, light or regular
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1/3 cup milk
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1/3 cup buttermilk
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2 tablespoons fresh cilantro, finely chopped
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1 tablespoon lime juice
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1 teaspoon white vinegar
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1 teaspoon granulated sugar
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1 garlic clove, finely minced
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1/2 teaspoon salt
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1/8 teaspoon cayenne pepper
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1/8 teaspoon black pepper
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1/4 teaspoon ground cumin
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1/4 to 1/2 cup BBQ sauce
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