Refreshing. Crisp. Flavorful. Healthy-ish.
Gotta love a great dinner salad.
One Year Ago: Cream Biscuits
Two Years Ago: Tri Color Pasta Salad
Three Years Ago: Pasta Chicken Salad with Sun-Dried Tomatoes and Spinach
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.
- 3 cups cooked, shredded chicken
- 2 cups BBQ sauce, storebought or homemade
- ½ head iceberg lettuce, cored and chopped
- 2 romaine hearts, chopped
- 1/2 red onion diced
- ¼ cup chopped fresh cilantro
- 1 1/2 cups frozen corn, thawed
- 1 can (15 ounces) black beans, rinsed and drained
- 4 ounces sharp cheddar cheese, cubed small or shredded
- 4 ounces Monterey jack cheese, cubed small or shredded
- 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
- 1/4 to 1/2 cup BBQ sauce
- For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.
- 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.
- 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.
Make Ahead Instructions: All the components of this salad can be prepared up to a day in advance (the dressing can be made up to 3 days in advance). Store separately in the refrigerator and toss before serving.
Recipe Source: salad from Mel’s Kitchen Cafe, dressing inspired by El Pollo Loco’s Creamy Cilantro Dressing