BBQ Chicken Salads w/ Creamy Cilantro Lime Dressing

This is a great summer salad!   The best part is you can make the chicken ahead of time and use as much as you need.  This chicken also freezes well, so I freeze individual size portions of chicken so I can pull out exactly what I need!

Serves 4-6

3 cups cooked, shredded chicken **
2 cups BBQ sauce

3 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained

1 cup cherry tomatoes, halved
4 ounces sharp cheddar cheese, cubed small or shredded
4 ounces Monterey jack cheese, cubed small or shredded

Crispy tortilla strips (optional)

Creamy Cilantro Lime Dressing  

** The chicken can be cooked ahead of time in a crockpot.  Place 4 chicken breasts in a crockpot with 2-3 cups of chicken stock or water and cook on high for 5-6 hours.  Shred the chicken and save for later use.  Chicken can also be placed in freezer.

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, tomatoes, 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 tortilla strips and additional dressing.

Creamy Cilantro Lime Dressing

1 cup mayonnaise, light or regular
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 to 1/2 cup BBQ sauce (optional)

Combine all the ingredients in a food processor and blend until smooth.  You can also combine in a mixing bowl and whisk (or shake, if using a jar) vigorously to combine.
Refrigerate until ready to serve.