Bbq Chicken Chopped Salad

• FOR THE SALAD:
• 3 cups Cooked, Shredded Chicken
• 1-1/2 cup BBQ Sauce
• 2 whole Romaine Hearts, Chopped
• 1/4 cups Red Onion, Chopped
• 1/4 cups Cilantro, Chopped
• 1 whole Avocado, Chopped
• 1 whole Red Pepper, Chopped
• 2 cups Frozen Corn, Thawed
• 1 cup Canned Black Beans, Drained And Rinsed
• 1/2 cups Sharp Cheddar Cheese, Cubed Small
• 1/2 cups Monterey Jack Cheese, Cubed Small
• FOR THE DRESSING:
• 1 cup Mayonnaise
• 1/3 cups Milk
• 1/3 cups Buttermilk
• 2 Tablespoons Cilantro, Finely Chopped
• 1 whole Lime, Juiced (about 2 Tablespoons)
• 1 teaspoon Granulated Sugar
• 1 clove Garlic, Minced
• 1/2 teaspoons Salt
• 1/8 teaspoons Cayenne Pepper
• 1/8 teaspoons Black Pepper
• 1/4 teaspoons Cumin
• 1/4 cups BBQ Sauce

1. For the salad, toss cooked, shredded chicken with BBQ sauce and refrigerate until ready to serve. Combine rest of salad ingredients in a large bowl and toss together.
2. For the dressing, whisk together all ingredients until smooth, or blend if you'd like it really smooth. Refrigerate until ready to serve.
3. Serve salad with BBQ chicken on top and dressing on the side. Or you can toss it all together and serve. If you keep the components separate, leftovers will keep well for 3-4 days.
4. Recipe adapted from Mel's Kitchen Cafe.

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Taken from tastykitchen.com/recipes/salads/bbq-chicken-chopped-salad/ (may not work)