California Pizza Kitchen the Original BBQ Chicken Chopped Salad

Copycat, Poultry, Salad

Servings: 2 large salads Source:

Ingredients

Herb Ranch Dressing:

2/3 cup mayonnaise

1/4 cup sour cream

1/4 cup buttermilk or whole milk

1 tablespoon white wine vinegar

1 teaspoon granulated sugar

1/2 teaspoon lemon juice

1/4 teaspoon salt

1/2 teaspoon minced fresh parsley

1/2 teaspoon minced fresh dill

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon ground black pepper


Salad:

2 chicken breast fillets

1/4 cup Bull's-Eye barbecue sauce

2 6-inch yellow corn tortillas

2 cups vegetable oil or peanut oil

4 cups chopped iceberg lettuce

4 cups chopped romaine lettuce

2/3 cup diced jicama

1/2 cup canned black beans

1/2 cup frozen sweet white corn kernels (thawed)

1/2 cup Monterey Jack cheese

2 teaspoons chopped cilantro

2 teaspoons chopped basil

2 tomatoes, chopped

2 green onions, chopped (green part only)

Optional

Sliced avocado

Directions

Make herb ranch dressing by whisking together all ingredients in a medium bowl. Cover and chill.

Preheat grill to high. Cover the chicken breasts with plastic wrap, and use a kitchen mallet to pound them to about 1/2-inch thick. Rub some vegetable oil on each fillet, and sprinkle each with salt and pepper.

Grill chicken for 3 to 5 minutes per side or until done.

When cool, chop chicken into 1/2-inch cubes, mix with barbecue sauce, and chill.

Preheat oil in a medium saucepan over medium heat. Slice the tortillas into thin strips. Drop one strip into the oil as a test—it should bubble and fry to a nice golden brown in 2 to 3 minutes. When your oil is hot enough, fry all of the tortilla strips until golden brown, then drain them on paper towels.

Assemble each salad by combining 2 cups of iceberg lettuce, 2 cups of romaine lettuce, 1/3 cup jicama, 1/4 cup black beans, 1/4 cup corn, 1/4 cup jack cheese, 1 teaspoon cilantro, and 1 teaspoon basil in a large mixing bowl.

Add 1/4 cup to 1/3 cup dressing to each salad and toss well.

Spoon each salad onto a serving plate, top with half the chicken, a chopped tomato, and sprinkle with green onion.

Nutrition

Calories: 697 calories