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Ingredients Jump to Instructions ↓

  1. 709.77 ml cooked shredded chicken

  2. 473.18 ml barbecue sauce

  3. 1 head iceberg lettuce , cored and chopped

  4. 2 romaine lettuce hearts , chopped

  5. 1 red onion , diced

  6. 59.14 ml chopped fresh cilantro

  7. 354.88 ml frozen corn , thawed

  8. 425 1/54 g can black beans , rinsed and drained

  9. 236 1/29 ml sharp cheddar cheese (cubed small or shredded)

  10. 236 1/29 ml monterey jack cheese (cubed small or shredded)

  11. 236 1/29 ml mayonnaise

  12. 78.07 ml milk

  13. 78.07 ml buttermilk

  14. 29 1/28 ml fresh cilantro , finely chopped

  15. 14.79 ml lime juice

  16. 4.92 ml white vinegar

  17. 4.92 ml granulated sugar

  18. 1 garlic clove , finely minced

  19. 2.46 ml salt

  20. 1/29 ml cayenne pepper

  21. 1/29 ml black pepper

  22. 1 1/53 ml ground cumin

  23. 59.14-118 1/59 ml barbecue sauce

Instructions Jump to Ingredients ↑

  1. For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.

  2. In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.

  3. For the dressing, combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.

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