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California Pizza Kitchen BBQ Chicken Chopped Salad Recipe

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This recipe for California Pizza Kitchen BBQ Chicken Chopped Salad, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindi Pickett
Added: Wednesday, May 7, 2008


For the fried tortilla strips:
Vegetable oil for deep-frying
12 corn tortillas, cut into 1/4-inch-wide strips (about 6 c.)

For the Garden Herb Ranch Dressing:
1/2 teaspoon dry mustard
1/4 tsp. cold water
2 3/4 c. mayonnaise
1 c. buttermilk
7 tbsp. sour cream
2 1/2 tbsp. apple cider vinegar
1 1/2 tbsp. thinly sliced green onions
2 tsp. minced garlic
2 tsp. minced fresh Italian parsley
1 1/2 tsp. Worcestershire sauce
1 tsp. minced fresh dill
1/2 tsp. minced fresh oregano (or 1/4 tsp.dried)
1/2 tsp.freshly ground black pepper
1/4 tsp. minced fresh basil

For the Grilled Garlic BBQ Chicken:
1 1/3 tbsp. olive oil
1 1/3 tbsp. minced garlic
2 tsp. soy sauce
2 tsp. salt
20 oz. boneless, skinless chicken breasts
1/4 c. quality bottled sweet-and-spicy BBQ sauce

For the salad:
1/2 head iceberg lettuce, cut into 1/8-in. strips
1/2 head romaine lettuce, cut into 1/8-in. strips
12 large fresh basil leaves, cut into 1/8-in. strips
1 lb. jicama, cut into 1/4-by-1/4-by- 3/4-in. strips
2 c. shredded Monterey Jack cheese
1 c. canned black beans, rinsed and drained
1 c. canned sweet white corn kernels, drained
3 tbsp. chopped fresh cilantro
2 lb. ripe tomatoes, cut into 1/2-inch dice
1/2 c. quality bottled sweet-and-spicy BBQ sauce
1/4 c. thinly sliced green onions

To make fried tortilla strips: In a deep, heavy frying pan, heat several inches of oil to 375. 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 and transfer them to paper towels to drain and cool. Set aside, uncovered.

To make the dressing: In large bowl, stir together mustard and cold water to form a paste. Set aside for 10 minutes. Add mayonnaise, buttermilk, sour cream, vinegar, green onions, garlic, parsley, Worcestershire, dill, oregano, pepper and basil. Whisk together until smooth. Cover and refrigerate.

To make the grilled chicken: Preheat the grill or broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce and salt. Add the chicken and cover with marinade for 15 minutes. Grill chicken for 5 to 6 minutes per side, or until cooked through. Chill thoroughly in the refrigerator. Cut the chicken into 3/4-inch cubes and toss with the barbecue sauce to coat well. Cover and refrigerate.

To assemble the salad: In a large mixing bowl, toss together the lettuces, basil, jicama, cheese, beans, corn, cilantro, 1 to 1 1/2 cups of dressing (just until lightly coated; there will be extra) and half the tortilla strips. Transfer the salad to chilled serving plates. Surround each salad with diced tomatoes and the remaining tortilla strips. Top each salad with chunks of chicken and drizzle the chicken with barbecue sauce and garnish with the green onions.

Number Of Servings:
Number Of Servings:
6-12 (depending if main entree or not)
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is a great recipe. Find a friend that wants to serve it as well and cook it together so you don't waste the other half of the ingredients. Just the marinade (minus the BBQ sauce) is great on chicken!




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