I used this dressing on my usual BBQ chicken salad and it was out of this world good! Typically I just combine ranch dressing with BBQ sauce (and you can totally do that if that is what you have on hand) but this dressing is way better!
Serving 4
Cook in 50 minutes
Ingredients:
3-4 chicken breasts
1 1/2 c. BBQ sauce divided
3 hearts of romaine chopped
1 c. frozen corn thawed
1 can black beans drained and rinsed
5-6 green onions chopped
1 c. shredded cheddar cheese
1-2 c. tortilla chips crunched up into pieces
Creamy BBQ Dressing:
1 c. mayonnaise
1/3 c. milk
1/3 c. buttermilk
2 Tbsp. fresh cilantro finely chopped
1 Tbsp. lime juice
1 tsp. white vinegar
1 tsp. granulated sugar
1 garlic clove finely minced
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 tsp. ground cumin
1/4 to 1/2 cup BBQ sauce
Instructions:
- In a plastic bag, combine chicken and 1 c. BBQ sauce.
- Seal tightly and refrigerate for at least an hour.
- Remove chicken from bag, discard marinade, and grill chicken on BBQ grill until cooked through.
- Use remaining BBQ sauce to slather over chicken while grilling.
- When internal temperature of chicken reaches 165, remove from grill and set aside.
- In a large serving bowl, toss romaine with corn, black beans, and green onions.
- After chicken has had a chance to rest for a few minutes, slice and put on the salad.
- Top with shredded cheese and tortilla chips.
- Serve with Creamy BBQ Dressing (See below).
- For the dressing, combine all the ingredients together and whisk vigorously to combine.
- You could also run this through a blender to make it even more smooth.
- Refrigerate until ready to serve.
