Bbq Chicken Salad Bowls With Cilantro Lime Rice Mels Kitchen Cafe Recipes

BBQ CHICKEN SALAD CILANTRO LIME RICE BOWLS

BBQ Chicken Salad Cilantro Lime Rice Bowls image

This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.

Yield 4-6 servings

Number Of Ingredients 21

Ingredients

3-4 cups cooked, chopped chicken
1-2 cups BBQ sauce
6-8 cups chopped romaine lettuce
Cilantro lime rice
2 cups fresh or frozen corn kernels (thawed if frozen)
15-ounce can black beans, rinsed and drained
1/2 red onion, thinly sliced
1-2 cups shredded or cubed Monterey Jack or cheddar cheese (or a combo)
1-2 chopped tomatoes
1-2 avocados, pitted and diced
1/2 cup mayonnaise, light or regular
2/3 cup buttermilk
2 tablespoons chopped cilantro
1 tablespoon lime juice
1 tablespoon red wine or white vinegar
1 clove garlic, chopped
1/2 teaspoon salt
1/4 teaspoon ground cumin
Pinch cayenne pepper
Pinch black pepper
1/3 cup BBQ sauce

Steps:

Combine all the dressing ingredients in a blender and process until smooth. Refrigerate until ready to use (can be made and refrigerated up to several weeks ahead of time).
Toss the chicken and BBQ sauce together until the chicken is well coated.
Assemble the salad bowls by placing lettuce in the bottom of each bowl (or plate). Top with cilantro lime rice, corn, black beans, red onion, BBQ chicken, cheese, tomatoes and avocados. Drizzle with dressing and serve.

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

Ingredients

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.

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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.

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