Servings
Font
Back
4.6 from 90 votes

BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
20 mins
Total Time
20 mins
Servings: 6 Servings
Calories: 706 kcal
Course: Main Course , Salad
Cuisine: American

Ingredients

Chicken and Salad:
  • 3 cups cooked shredded chicken
  • 2 cups BBQ sauce (see note)
  • ½ head iceberg lettuce cored and chopped
  • 2 romaine hearts chopped
  • ½ red onion diced
  • ¼ cup chopped fresh cilantro
  • 1 ½ cups frozen corn thawed
  • 1 (15-ounce) (15-ounce) can black beans rinsed and drained
  • 4 ounces sharp cheddar cheese cubed small or shredded
  • 4 ounces Monterey jack cheese cubed small or shredded
Creamy BBQ Cilantro Lime Dressing:
  • 1 cup mayonnaise light or regular
  • ⅓ cup milk
  • ⅓ cup buttermilk (see note)
  • 2 tablespoons fresh cilantro finely chopped
  • 1 tablespoon lime juice
  • 1 teaspoon white vinegar
  • 1 teaspoon granulated sugar
  • 1 garlic clove finely minced
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon black pepper
  • ¼ teaspoon ground cumin
  • ¼ to ½ to ½ cup BBQ sauce

Instructions

    Cup of Yum
  1. For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.
  2. In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.
  3. For the dressing, combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.

Notes

  • BBQ Sauce: here is my favorite homemade version. 
  • Buttermilk: here is a guide for making your own buttermilk. 
  • Chicken: this recipe calls for already cooked chicken so plan ahead! I like to cook my chicken in the crockpot, using frozen chicken breasts and about 1 cup of chicken broth for every 2 chicken breasts. I cook on low for about 4-5 hours and then shred and refrigerate (or freeze) for later.
  • Make Ahead Instructions: all the components of this salad can be prepared up to a day in advance (the dressing can be made up to 3 days in advance). Store separately in the refrigerator and toss before serving.

Nutrition Information

Serving 1 Serving Calories 706kcal (35%) Carbohydrates 80g (27%) Protein 37g (74%) Fat 27g (42%) Saturated Fat 11g (55%) Cholesterol 97mg (32%) Sodium 1876mg (78%) Fiber 10g (40%) Sugar 41g (82%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 706

% Daily Value*

Serving 1 Serving
Calories 706kcal 35%
Carbohydrates 80g 27%
Protein 37g 74%
Fat 27g 42%
Saturated Fat 11g 55%
Cholesterol 97mg 32%
Sodium 1876mg 78%
Fiber 10g 40%
Sugar 41g 82%

* Percent Daily Values are based on a 2,000 calorie diet.