BBQ Chicken Salad

Recipe From: Laura Watson

This yummy salad was served at the 4th of July BBQ.  Oh what a perfect meal on a hot summer day.  A combination of BBQ chicken, cilantro dressing and southwest ingredients made this salad a hit.  Any left over corn and black bean salsa would be a great snack the next day.  

Ingredients:

• 4 chicken breasts
• 1/4 cup water
• 1 1/2 cup BBQ sauce I like Famous Daves or Sweet Baby Rays
• 1 recipe black bean salsa (see below)
• 5 cups lettuce spinach mix cut up
• 1  1/2 cup ranch dressing
• 1/2 cup cilantro
• 1 juiced lime
• 1 small tomatillo
• tortilla strips
• 
  

Directions:

1. Place chicken breast with water in crock pot over low heat. Pour BBQ sauce over the chicken. If I have onions on hand, I will put a few slices on top of the chicken. Cook chicken for 6 hours or until it shreds easily. Shred chicken.
2. For the dressing: Combine ranch dressing, cilantro, lime and tomatillo in a blender. If you like it spicy, you could throw half a jalapeno in there. Refrigerate for at least 30 minutes.
3. When ready to serve, put salad on plate then add a few spoonfuls of chicken and black bean salsa. Pour on dressing and top with tortilla strips.

Corn and black bean salsa

• 1 can of sweet corn (drained)
• 1 can of black beans (rinsed and drained)
• 3 tomatoes
• 1 red pepper
• 2 avocados 
• 2 limes
• 1/4 cup red onion
• 1 tsp salt
• 1 tsp sugar
• 3/4 cup cilantro
• 1/2 c. olives

Directions:

Combine the corn and beans into a medium sized bowl. Dice the onion, pepper, avocados and tomatoes then mix them in the bowl. Cut the cilantro and mix that in with the salt and sugar. Squeeze fresh lime juice over the top. Stir and enjoy with tortilla chips sprinkled on top.