We had this for lunch today. I thought it was quite delicious . . . the sweetness of the barbecue blended with the flavor of the dressing was perfect! And Rachel said she thought it was the best salad I've made . . . so I guess, success! :)
BBQ Chicken Salad w/ Cilantro Lime Ranch
1 1/2 lbs chicken breast tenderloins, thawed
Salt and pepper
1/2 cup barbecue sauce (I used a mixture of regular and honey)
1 large head romaine lettuce, chopped
1-2 avocados, peeled & diced
2-3 Roma tomatoes, diced
1 1/4 cup frozen corn, thawed
1 can black beans, rinsed and drained
2 green onions, chopped
1 - 1 1/2 cups grated cheddar cheese
1/3 cup milk
1/2 cup mayo
1/3 cup plain Greek yogurt
1 tablespoon + 1 teaspoon ranch seasoning mix
1/3 cup cilantro
1 clove garlic, minced
Juice of 1 lime
2 - 3 pinches cayenne pepper
Preheat grill to medium heat. Season chicken with salt and pepper. Spray grill with Pam and cook chicken, flipping once. Brush both sides of chicken with barbecue sauce in the last minute or two of grilling. Transfer chicken to a plate, cover with foil, and let sit for 10 minutes before slicing into thin strips.
To make the salad, you can either toss all ingredients together in a large bowl or layer individually on 4 - 6 plates. Serve and top with Cilantro Lime Ranch.
To make dressing, combine all ingredients in a blender and process until cilantro is finely chopped.