Salad:
3 c. cooked, shredded chicken (cook in the crockpot with
chicken broth, barbeque sauce and desired seasonings.
When done, shred chicken and add some of the leftover juice)
1 head iceberg lettuce, cored and chopped
1 can corn, drained & warmed
1 can black beans, rinsed, drained & warmed
tomato, diced
olives, chopped, opt.
cilantro, chopped
shredded Cheddar cheese
shredded Monterey Jack cheese
Creamy Cilantro Lime Dressing
1 c. Mayonnaise
1/3 c. milk
1/3 c. buttermilk
6 Tbl. fresh cilantro, chopped, or to taste
1 Tbl. fresh lime juice
1 tsp. white vinegar
1 tsp. sugar
1/4 garlic clove, finely minced
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 tsp. cumin, or to taste
For the Dressing: Combine all ingredients together and whisk vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.
To Assemble: Layer chopped lettuce, beans, corn, shredded chicken, shredded cheese, diced tomato and olives and drizzle with cilantro lime dressing. Garnish with chopped cilantro. Serves: 4