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Southwestern Grilled Chicken & Black Bean Salad

Here's how you make Southwestern Grilled Chicken & Black Bean Salad
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  • Servings: 6
  • Prep: 20m
  • Cook: 0m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 pound boneless skinless chicken breast (4 breasts, cooked on the grill and basted with barbecue sauce, cooled and diced)
  • 8 ounces iceberg lettuce (1/2 head, shredded)
  • 1 head romaine lettuce, shredded
  • 1 red onion, finely diced
  • 1/4 cup fresh cilantro, shopped
  • 1 can (15 ounce) black beans (rinsed and drained)
  • 1 can (15 ounce) whole kernel corn (drained)
  • 2 tomatoes (Roma, seeded and chopped)
  • 8 ounces cheese (cheese of your choice, cubed)
  • FOR BBQ CILANTRO LIME SALAD DRESSING
  • 1 cup mayonnaise
  • 2/3 cup whole milk (use more or less depending on how thick you want the dressing)
  • 1 tablespoon vinegar
  • 2 tablespoons cilantro, finely chopped
  • Lime juice (from 1/2 lime)
  • 1 teaspoon granulated sugar
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/2 cup barbecue sauce
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Place the grilled diced chicken along with all the remaining salad ingredients in a large bowl (iceberg lettuce, romaine, black beans, corn, tomato, cilantro, and cheese) toss to distribute ingredients evenly. In your blender, combine all of the ingredients for the BBQ Cilantro Lime salad dressing, except the milk. Slowly begin pouring in milk and continue adding it until you’ve reached your desired consistency. Place some of the salad mixture on a plate, and top with a spoonful of the BBQ Chicken. You can either serve the dressing on the side, or mix in some of the dressing prior to serving (about 1/2 cup of dressing is needed to coat the entire bowl of salad).

We hope you enjoy this recipe!

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