California Pizza Kitchen Bbq Chicken Salad
Published in: California Pizza Kitchen
Fried Tortilla Strips:
Vegetable oil for deepafrying
12 corn tortillas -- cut into 1/4ainchawide strips (about 6 cup s)
Garden Herb Ranch Dressing:
1/2 teaspoons dry mustard
1/4 teaspoons cold water
2 3/4 cup mayonnaise
1 cup buttermilk
7 tablespoons sour cream
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons thinly sliced scallions (greens and whites)
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1 1/2 teaspoons Worcestershire sauce
1 teaspoons minced fresh dill
1/2 teaspoons minced fresh oregano (or 1/4 teaspoon dried)
1/2 teaspoons freshly ground black pepper
1/4 teaspoons minced fresh basil
Grilled Garlic BBQ Chicken:
1 1/3 tablespoons olive oil
1 1/3 tablespoons minced garlic
2 teaspoons soy sauce
2 teaspoons salt
Four 5 ounce boneless -- skinless chicken breasts
1/4 cup good quality bottled sweetaandaspicy barbecue sauce
For the Salad:
1/2headiceberg lettuce -- cored, rinsed, dried, and cut into 1/8
ainchawide
strips
1/2 head romaine lettuce leaves -- separated and trimmed, rinsed,
dried, and cut into 1/8ainchawide strips
12 large fresh basil leaves cut into 1/8ainchawide strips
1 pounds jicama -- cut into 1/4 x 1/4 x 3/4ainch strips
2 cup shredded Monterey Jack cheese
1 cup canned black beans -- rinsed and drained
1 cup canned sweet white corn kernels -- drained
3 tablespoons chopped fresh cilantro
2 pounds ripe fresh tomatoes -- cut into 1/2ainch dice
1/2 cup good quality bottled sweetaandaspicy barbecue sauce
1/4 cup thinly sliced scallion greens
To Make the Fried Tortilla Strips: In a deep, heavy frying pan, heat
several inches of vegetable oil to a temperature of 375 degrees F.
Working in batches if necessary to prevent overcrowding, carefully add the
tortilla strips to the hot oil, submerging them with a metal skimmer or
slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2
minutes. Carefully lift them out with the skimmer or slotted spoon and
transfer them to paper towels to drain and cool. Set aside, uncovered.
To Make the Garden Herb Ranch Dressing: In a mixing bowl, use a fork to
stir together the mustard and cold water, forming a paste. Set aside for
10 minutes. Add the remaining dressing ingredients to the bowl and, using
a handheld electric mixer at low speed or a whisk, blend together just
until smooth, taking care not to incorporate too much air into the
dressing. Cover with plastic wrap and refrigerate.
To Make the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or
the broiler. In a mixing bowl, stir together the olive oil, garlic, soy
sauce, and salt. Turn the chicken breasts in this marinade and leave to
marinate at room temperature for about 15 minutes. Grill or broil the
chicken breasts until cooked through, 5 to 6 minutes per side. Chill
thoroughly in the refrigerator. Cut the chicken breasts into 3/4ainch
cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover
with plastic wrap and refrigerate.
To Make the Salad: In a large mixing bowl, toss together the lettuces,
basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and
half of the Fried Tortilla Strips. Transfer the salads to chilled serving
plates. Surround each salad with diced tomatoes and the remaining Fried
Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken
and drizzle the chicken with the barbecue sauce. Garnish with the
scallion.
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