BBQ Chicken Salad with BBQ Cilantro Lime Dressing

Ingredients

• 3 cups chicken (cooked and shredded)
• 2 cups BBQ sauce (homemade or storebought (Highly recommend Sweet Baby Ray's))
• 2 romaine hearts (chopped)
• 1/2 red onion diced
• 1/4 cup cilantro (chopped fresh)
• 1 1/2 cups corn
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup tomatoes, chopped
• 4 ounces sharp cheddar cheese (cubed or shredded)
• 2 ounces Monterey Jack Cheese (cubed or shredded)
• tortilla strips
• 1 cup mayonnaise
• 1/3 cup buttermilk
• 1 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
• 1/2 cup BBQ sauce

Steps

1. 1

   Cook and shred your chicken. I always throw it into the crockpot with some chicken broth and let it slow cook all day. Then I will drain the juices and shred them. Once you shred your chicken, add the 2 cups of BBQ sauce to the chicken. Set aside until ready to use.

2. 2

   If you are making the salad dressing, whisk together the mayonnaise, buttermilk, chopped cilantro, lime juice, white vinegar, sugar, garlic, salt, cayenne pepper, black pepper, cumin and BBQ sauce. Set aside until ready to use.

3. 3

   In a large bowl, toss the romaine, red onion, cilantro, corn, and black beans. You can either add about 1/2 cup of the salad dressing to this, or serve it on the side.

4. 4

   Top salad with the cheese and tortilla strips. Enjoy!