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My Rendition of CPK's Chopped BBQ Salad Recipe

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This recipe for My Rendition of CPK's Chopped BBQ Salad, by , is from The Meyer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Meyer
Added: Sunday, September 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 head romaine, washed and dried
1 bag of mixed field greens
1/2 cup chopped cilantro
1 cup canned white shoepeg corn, drained
1 cup black beans, drained and rinsed
1 small jicama (about 1/2 cup), chopped into fine cubes
1 1/2 cups shredded Monterrey Jack
2-3 Roma tomatoes or 1 large garden tomato, cubed
1 avocado or chopped chicken breast (for non-vegetarians!)
crispy tortilla strips, a handful or more
3/4 cup (or more) ranch dressing (I like Wishbone)
barbecue sauce to taste (I like Sweet Baby Ray's)

Directions:
Directions:
Chop lettuces. Add next 5 ingredients, mix well. Add about 3/4 cup ranch dressing, toss to coat. You don't want too much dressing! Plate a large serving. Sprinkle cubed tomatoes around edges. Top with a generous portion of tortilla strips and sliced avocado. Swirl with barbecue sauce and enjoy!!

Number Of Servings:
Number Of Servings:
4-8
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
This is my favorite salad at California Pizza Kitchen! It works really well at home and this makes 4 dinner sized servings or 8 side servings.

 

 

 

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