BBQ Chicken Chopped Salad

Name: BBQ Chicken Chopped Salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 ¾ cup Barbecue Sauce (1 1/2 cups BBQ sauce + 1/4 cup BBQ sauce); 2 pieces Romaine Lettuce Heart (2 romaine hearts, chopped); ¼ cup Red Onion (1/4 red onion, diced (1/4-1/2 cup)); ¼ cup Cilantro (1/4 cup cilantro, chopped + 2 tablespoons cilantro, chopped finely); 1 piece Avocado (1 avocado, chopped); 1 piece Red Pepper (1 red pepper, seeded and chopped); 2 cup Corn (2 cups frozen corn, thawed); 1 cup Black Beans (1 cup canned black beans, drained and rinsed); ½ cup Sharp Cheddar Cheese (1/2 cup sharp cheddar cheese, cubed small); ½ cup Monterey Jack Cheese (1/2 cup Monterey Jack cheese, cubed small); 1 cup Mayonnaise (1 cup mayonnaise); ⅓ cup Whole Milk (1/3 cup milk); ⅓ cup Buttermilk (1/3 cup buttermilk); 1 piece Lime (1 lime, juiced (about 2 tablespoons)); 1 tsp Granulated Sugar (1 teaspoon granulated sugar); 1 piece Garlic Clove (1 garlic clove, minced); ½ tsp Table Salt (1/2 teaspoon salt); 0.13 tsp Cayenne Pepper (1/8 teaspoon cayenne pepper); 0.13 tsp Black Pepper (1/8 teaspoon black pepper); ¼ tsp Cumin Seeds (1/4 teaspoon cumin)

BBQ Chicken Chopped Salad - Soups And Salads (Mexican)

30 minMexican

Servings4

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Vegetarian
Pescatarian

Ingredients

For 4 servings

Barbecue Sauce1 ¾ cup · 1 1/2 cups BBQ sauce + 1/4 cup BBQ sauce
Romaine Lettuce Heart2 pieces · 2 romaine hearts, chopped
Red Onion¼ cup · 1/4 red onion, diced (1/4-1/2 cup)
Cilantro¼ cup · 1/4 cup cilantro, chopped + 2 tablespoons cilantro, chopped finely
Avocado1 piece · 1 avocado, chopped
Red Pepper1 piece · 1 red pepper, seeded and chopped
Corn2 cup · 2 cups frozen corn, thawed
Black Beans1 cup · 1 cup canned black beans, drained and rinsed
Sharp Cheddar Cheese½ cup · 1/2 cup sharp cheddar cheese, cubed small
Monterey Jack Cheese½ cup · 1/2 cup Monterey Jack cheese, cubed small
Mayonnaise1 cup · 1 cup mayonnaise
Whole Milk⅓ cup · 1/3 cup milk
Buttermilk⅓ cup · 1/3 cup buttermilk
Lime1 piece · 1 lime, juiced (about 2 tablespoons)
Granulated Sugar1 tsp · 1 teaspoon granulated sugar
Garlic Clove1 piece · 1 garlic clove, minced
Table Salt½ tsp · 1/2 teaspoon salt
Cayenne Pepper0.13 tsp · 1/8 teaspoon cayenne pepper
Black Pepper0.13 tsp · 1/8 teaspoon black pepper
Cumin Seeds¼ tsp · 1/4 teaspoon cumin

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Steps

1In a medium bowl, toss the cooked, shredded chicken with the BBQ sauce, and refrigerate until ready to serve.
2Combine the rest of the salad ingredients in a large bowl and toss together.
3For the dressing, whisk together all the ingredients until smooth, or blend them if you’d like it really smooth. Refrigerate until ready to serve.
4Serve the salad with the BBQ chicken on top and dressing on the side. Or you can toss it all together and serve.
5If you keep the components separate, the leftovers will keep well for 3-4 days.
6This recipe makes about 2 cups of dressing so you likely will not need it all. The leftover dressing will keep in the fridge for a week or two (I usually go with whatever the expiry date is on the milk I used for it).