BBQ Chicken Salad

Adapted from Mel's Kitchen Cafe 

Ingredients 
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.