OverviewCals/servingServings5372 Prep timeCook timeTotal time10 mins010 minsThis Southwestern salad with grilled chicken is super delicious, easy to put together, and with the most delicious dressing you have ever tried so far. Yes, you can make the dressing and mix with the salad or use it as a dipping sauce for your favorite veggies. This salad is perfect if you have some leftover chicken and you want to use it. So this is the best way to do so. IngredientsSouthwestern BBQ Chicken8 cups romaine or any mixture of lettuce you like1 tomato chopped1/2 onion thinly sliced8 oz baby yukon potatoes cubed12 oz cooked chicken breast chopped1 cup canned corn or 2 corn kernels diced1/2 tsp olive oil1/4 tsp kosher salt1/4 tsp fresh ground black pepper3 tbsp BBQ sauceSalad Dressing3 tbsp low-fat buttermilk2 tbsp Fage 0% fat Greek yogurt2 tbsp light mayonnaise1 tbsp apple cider vinegar1/2 tbsp canola oil1/2 tbsp water1/4 tsp sea salt1 1/2 tbsp minced chivesDirectionsSouthwestern BBQ Chicken Salad Preheat oven to 450°. On a baking sheet, mix together potatoes, salt, pepper, and olive oil. Bake for 20 minutes or until done. In a small bowl whisk together buttermilk, yogurt, mayo, and cider vinegar. Whisk in olive oil and water. Stir in salt and chives. In a large bowl, toss together lettuce, tomatoes, onion, potatoes, chicken, and corn. Drizzle with BBQ sauce and dressing. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.