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BBQ Chicken Salad Cilantro Lime Rice Bowls

Yield: 6 servings
Prep Time: 25 minutes
Total Time: 25 minutes

Ingredients

Salad Bowl:

  • 3 to 4 cups cooked chopped chicken, (rotisserie chicken works great here)
  • 1 to 2 cups BBQ sauce, homemade version
  • 6 to 8 cups chopped romaine lettuce
  • Cilantro lime rice, homemade version here
  • 2 cups fresh or frozen corn kernels, thawed if frozen
  • 1 (15-ounce) can black beans, rinsed and drained
  • ½ red onion, thinly sliced
  • 1 to 2 cups shredded or cubed Monterey Jack or cheddar cheese, or a combo
  • 1 to 2 cups chopped tomatoes
  • 1 to 2 avocados, pitted and diced

Cilantro Lime BBQ Dressing:

  • ½ cup mayonnaise, light or regular
  • ⅔ cup buttermilk
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon red wine or white vinegar
  • 1 clove garlic, chopped
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin
  • Pinch cayenne pepper
  • Pinch black pepper
  • ⅓ cup BBQ sauce, homemade version

Instructions 

  • 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.

Notes

InstantPot: I often make the cilantro lime rice in the InstantPot. Use the saute function and melt 1 tablespoon butter. Add 1 1/4 cups white, jasmine or basmati rice and cook, stirring constantly, for 1 minute. Add 1 3/4 cups low-sodium chicken broth, 1/2 teaspoon salt, juice and zest of 1 lime, 2 tablespoons chopped cilantro and 1/4 teaspoon ground cumin. Stir. Secure the lid and cook on high pressure for 4 minutes. Naturally release pressure.