Best Bbq Chicken Salad Cilantro Lime Rice Bowls Recipes

BBQ Chicken Salad Cilantro Lime Rice Bowls image

Yield 4-6 servings

Number Of Ingredients 21

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 Bowls with Cilantro Lime Rice | Mel's Kitchen Cafe image

Provided by @MakeItYours

Number Of Ingredients 21

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 (homemade version here)
3 to 4 cups cooked, chopped chicken (rotisserie chicken works great here)
1 to 2 cups BBQ sauce (homemade version here)
6 to 8 cups chopped romaine lettuce
Cilantro lime rice (homemade version here)
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 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

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.