BBQ Chicken Salad

Adapted from Mel's Kitchen Cafe

Ingredients
Salad:
3 cups chicken, cooked and shredded
2 cups BBQ sauce
1/2 head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion, diced
1/4 cup fresh cilantro, chopped
1 1/2 cups frozen corn, thawed
1 can black beans, rinsed and drained
8 ounces mexican cheese blend
 
Creamy BBQ Cilantro Lime Dressing:
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 

Notes / Directions
Cook chicken and BBQ sauce in a crockpot on high for 2-3 hours.  Shred once chicken is cooked and refrigerate until ready to use.

For the dressing, combine all the ingredients together in a blender and blend thoroughly.  Refrigerate until ready to serve.

In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with a good amount of dressing or serve it on the side. Top with chicken to serve.

~ Rachel