BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing

I always think I love these homemade creamy dressings, but I find they often use too much mayonnaise. This makes them thick, sweet and a bit artificial as far as taste. I modified the dressing in the attached link so much, it's truly not the same recipe. I prefer my version though. It's less fatty, a bit watered down and easier to mix, and of course, better for you as it incorporates more buttermilk and less mayo.


Adapted from: http://www.melskitchencafe.com

BBQ Chicken Salad

Serves 6

3 cups cooked, shredded chicken, seasoned with whatever you have that's awesome
½ head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15oz) black beans, rinsed and drained
1/2 cup sharp cheddar cheese, shredded
1/2 cup Monterey jack cheese, shredded

Combine the cooked chicken and spices in a medium bowl. Refrigerate until ready to use.

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 chicken and additional dressing.

Creamy BBQ Cilantro Lime Dressing

1/4 cup mayonnaise
2 T sour cream
1 cup buttermilk
2 T fresh cilantro, finely chopped
1 T lime juice
1 T white vinegar
1 t honey
1 garlic clove, finely minced
1/8 t cayenne pepper
1/8 t black pepper
1/4 t ground cumin

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.