Southwestern Chicken BBQ Salad ~ The Easy Way

This photo is as close as I can get for the recipe!

SALAD INGREDIENTS

• 3 cups pre-cooked rotisserie chicken, shredded
• 1 cup bbq sauce
• 1/2 head of shredded iceberg lettuce
• 1 head romaine lettuce, shredded
• 1/4 red onion, finely diced
• 1/4 cup fresh cilantro, shopped
• 1- 15 ounce can black beans, rinsed and drained
• 1 – 15 ounce can or corn, drained
• 2 roma tomatoes, seeded and chopped
• 8 ounces any cheese of your choice, cubed (I used cheddar and monterey jack)
• Shredded Cheese of your choice as a final topping (optional)

DRESSING INGREDIENTS (BBQ Cilantro Lime)

• 1 cup mayonnaise
• 2/3 (more or less, depending on how thick you want the dressing) cup milk
• 1 tablespoon vinegar
• 2 tablespoons cilantro, finely chopped
• 1/2 lime, juiced
• 1 teaspoon sugar
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/2 cup BBQ sauce

DIRECTIONS

1. In a large bowl, combine chicken with bbq sauce. Place in the refrigerator until you’re ready to use it.
2. Combine the remaining salad ingredients in a large bowl – iceberg lettuce, romaine, black beans, corn, tomato, cilantro, and cheese. Toss to distribute ingredients evenly.
3. In your blender, combine all of the ingredients for the BBQ Cilantro Lime salad dressing, except the milk. Slowly begin pouring in milk and continue adding it until you’ve reached your desired consistency. I found that I used a little less than 2/3 cup milk.
4. Place some of the salad mixture on a plate, and top with a spoonful of the BBQ Chicken. You can either serve the dressing on the side, or mix in some of the dressing prior to serving (about 1/2 cup of dressing is needed to coat the entire bowl of salad).
5. Serves 4