BBQ Chicken Salad

This was yummy and fresh. Another great thing about it was I could make all the different parts the night before which then made it so that dinner was really quick the next night. And then leftovers where great for lunch! Woohoo!

I didn't use red onion because I'm lazy. 

http://www.melskitchencafe.com/2011/02/bbq-chicken-salad-with-creamy-bbq-cilantro-lime-dressing.html

• 3 cups cooked, shredded chicken
• 2 cups BBQ sauce, storebought or homemade
• ½ head iceberg lettuce, cored and chopped
• 2 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
• 4 ounces sharp cheddar cheese, cubed small or shredded
• 4 ounces Monterey jack cheese, cubed small or shredded
Creamy BBQ 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
• 
  

1. For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.
2. 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.
3. 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.