Best 2 Creamy Bbq Chicken Salad Recipes

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BBQ CHICKEN SALAD WITH CREAMY BBQ CILANTRO LIME DRESSING



BBQ Chicken Salad With Creamy BBQ Cilantro Lime Dressing image

Fabulous...FABulous...FABULOUS original creation from Mel's Kitchen Cafe. Note: For a slightly lighter and zestier dressing replaced some of the mayonnaise with lowfat or regular plain yogurt.

Provided by gailanng

Categories     Salad Dressings

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 23

3 cups cooked shredded chicken
2 cups barbecue sauce
1/2 head iceberg lettuce, cored and chopped
2 romaine lettuce hearts, chopped
1/2 red onion, diced
1/4 cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 (15 ounce) can black beans, rinsed and drained
1 cup sharp cheddar cheese (cubed small or shredded)
1 cup monterey jack cheese (cubed small or shredded)
1 cup mayonnaise
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
1/4-1/2 cup barbecue sauce

Steps:

  • For the salad, combine the cooked chicken and BBQ sauce 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 BBQ chicken and additional dressing.
  • 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.

CREAMY BBQ CHICKEN SALAD



Creamy BBQ Chicken Salad image

A favorite easy salad.

Provided by KEOSBORN

Categories     Salad

Time 40m

Yield 4

Number Of Ingredients 9

4 large pieces frozen, breaded chicken
1 head romaine lettuce, chopped
1 tablespoon milk
1 tablespoon sour cream
1 teaspoon ranch dressing mix
3 tablespoons barbeque sauce (such as Sweet Baby Ray's®)
1 (15 ounce) can kidney beans, rinsed and drained
1 cup frozen corn, thawed
1 tomato, chopped

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Spread chicken onto a baking sheet.
  • Bake chicken in the preheated oven until cooked through, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Put lettuce in a large bowl. Whisk milk, sour cream, and ranch dressing mix together in a bowl until smooth; add to lettuce and toss to coat.
  • Cut cooked chicken into small pieces and toss with barbeque sauce in a bowl. Mix barbeque chicken, kidney beans, corn, and tomato with lettuce.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 35.5 g, Cholesterol 66.9 mg, Fat 3.4 g, Fiber 10.6 g, Protein 29.4 g, SaturatedFat 0.6 g, Sodium 861 mg, Sugar 7.4 g

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