BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing
If you have about 45 minutes to spend in the kitchen, BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing might be a tremendous gluten free recipe to try. This recipe makes 2 servings with 852 calories, 64g of protein, and 28g of fat each. For $4.79 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. 5463 people were glad they tried this recipe. It is brought to you by Erins Food Files. Plenty of people really liked this salad. If you have milk, light mayonnaise, garlic, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is awesome. Try BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing, BBQ Chicken COBB Salad with Cilantro Lime Ranch Dressing, and BBQ Chicken Salad with Cilantro Lime Ranch for similar recipes.
Servings: 2
Ingredients:
1/4-1/2 cup of barbecue sauce to marinade (optional, but recommended)
1/4 to 1/3 cup BBQ sauce
extra BBQ sauce for drizzling on finished salad
1 head bibb lettuce, washed & chopped
1/8 teaspoon black pepper
1/2 can black beans, drained & rinsed
1/8 teaspoon cayenne pepper
2 chicken breasts
1/2 teaspoon chili pepper
1/2 teaspoon cumin
1/2 Tablespoon extra virgin olive oil
2 Tablespoons fresh cilantro, finely chopped
1/2-2/3 cup frozen corn, thawed (unless you plan to let this thaw & marinade all day like I did!)
1 clove of garlic, minced
1 garlic clove, finely minced
1 teaspoon granulated sugar
1/4 teaspoon ground cumin
juice of 1 lime
2/3 cup mayonnaise, light or regular
2 Tablespoons lime juice
2 Tablespoons milk
1/3 cup buttermilk, sour cream, or nonfat greek yogurt
1/2 teaspoon salt
salt & pepper to taste
1 sweet potato, peeled & chopped
2 teaspoons white vinegar.jpg)
Equipment:
whisk
bowl
grill
blender
Cooking instruction summary:
Succotash:Combine first 5 ingredients in a small bowl and whisk to combine. Add beans & corn, season with salt & pepper. Store in refrigerator until ready to use.Chicken:Marinate chicken in BBQ sauce about 6 hours (optional). Preheat grill (we used the George Foreman), and cook chicken until done. Remove from heat and let "rest" for about 5-10 minutes. Chicken can even be made ahead of time & refrigerated.Make 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.Assemble lettuce, black bean & corn succotash, sweet potates, and top with chicken. Drizzle with additional BBQ sauce, followed by the Creamy Cilantro Lime Dressing.
Step by step:
Succotash
1. Combine first 5 ingredients in a small bowl and whisk to combine.
2. Add beans & corn, season with salt & pepper. Store in refrigerator until ready to use.Chicken:Marinate chicken in BBQ sauce about 6 hours (optional). Preheat grill (we used the George Foreman), and cook chicken until done.
Remove from heat and let "rest" for about 5-10 minutes. Chicken can even be made ahead of time & refrigerated.Make dressing
1. 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.Assemble lettuce, black bean & corn succotash, sweet potates, and top with chicken.
2. Drizzle with additional BBQ sauce, followed by the Creamy Cilantro Lime Dressing.
Nutrition Information:
covered percent of daily need
