Monday, February 28, 2011

BBQ Chicken Salad with Creamy BBQ Dressing

BBQ Dressing? I know it sounds weird, right? Wrong! This dressing seriously made this salad. I'm a huge fan of anything southwestern - particularly when it's loaded with black beans, corn, tomatoes, avocado and cilantro. The ingredients in this recipe are the basic necessities for a good southwestern salad with a smooth, creamy bbq dressing loaded with flavors including cilantro and lime juice. Simple, refreshing, and healthy describe this dish perfectly. If you like filling and zesty dinner salads, you'll love this one! (Picture and recipe adapted from Mel's Kitchen Cafe)


  • 2 cups cooked chicken, diced or shredded
  • 1 cup bbq sauce
  • 1/2 head iceburg lettuce, chopped (or favorite kind of lettuce)
  • 1/2 cup onion, diced
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 medium tomato, diced
  • 1/2 avocado, sliced
  • handful cilantro
  • 1/2 cup shredded cheddar cheese


  • 1 cup mayonnaise
  • 1/3 cup milk
  • 1/3 cup buttermilk*
  • handful fresh cilantro
  • 1 Tbsp. lime juice
  • 1 tsp. white vinegar
  • 1 tsp. granulated sugar
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. ground cumin
  • 1/3 cup bbq sauce
  • 1/4 cup ranch dressing

Salad: Mix chicken and bbq sauce together in a medium bowl. Layer lettuce and other salad ingredients in a large bowl or plate.

Dressing: Put everything in a blender and mix until fully combined. Refrigerate until ready to serve.

*If you don't have buttermilk on-hand, simply put a little less then 1/3 cup of milk in a bowl with 1 Tbsp. lemon juice or white vinegar. Mix together and let sit at room temperature for 5 minutes or until slightly curdled.

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