This blog is a compilation of all me and my husband's favorite recipes. Most are simple and easy to make. Please leave feedback if clarification is needed, if you like adding something else to the recipe, how you do it differently, etc. I would LOVE feedback! And mostly, I just hope you can enjoy eating some yummy food!!

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Saturday, April 27, 2013

BBQ Chicken Salad

Adapted from Mel's Kitchen Cafe 

For the Salad:
3 cups chicken, cooked and shredded
2 cups BBQ sauce
1/2 head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion, diced
1/4 cup fresh cilantro, chopped
1 1/2 cups frozen corn, thawed
1 can black beans, rinsed and drained
8 ounces mexican cheese blend

For the 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 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

Notes / Directions
Cook chicken in a small crockpot with barbeque sauce on high for 2-3 hours until chicken is cooked through.  Shred and place in fridge to cool.

Place all dressing ingredients in a blender and blend till smooth.  Rerefrigerate to help thicken.

To serve, toss salad with 1/4-1/2 of the dressing and cilantro.  Gently toss in onion, beans, corn, and cheese, and barbeque chicken.  Or put everything on the table and let people build their own salad.

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