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California Pizza Kitchens Bbq Chicken Salad

5.0(17)

The employees at Pizza Kitchens rate this number one! What's not to love with the crunch of the jicama, corn chips, and lettuces; the explosions of different flavors with every bite; and the contrast of the sweet-and-spicy barbecue sauce with the cool ranch dressing...mmmm...mmmm!

by Sharon123·published 2005-05-11

Open original recipe

Chicken Breast

Servings

8 appetizer servings, 4 serving(s)

Total time

40 min

prep 25 min

Calories / serving

1036 kcal

Ingredients (32)

serves

vegetable oil, for deep-fryingvegetable-oil
12 corn tortillas, cut 1/4-inch stripscorn-tortillas
1/2 teaspoon dry mustardmustard
1/4 teaspoon cold waterwater
3/4 cup mayonnaisemayonnaise
1 cup buttermilkbuttermilk
8 tablespoons sour creamsour-cream
1/2 tablespoon apple cider vinegarapple-cider-vinegar
1/2 tablespoon thinly-sliced scallion top, and whites
2 teaspoons minced garlicgarlic
2 teaspoons minced fresh Italian parsleyparsley
1/2 teaspoon Worcestershire sauceworcestershire
1 teaspoon minced fresh dilldill
1/4 teaspoon minced dried oreganooregano
1/2 teaspoon fresh ground black pepperpepper
1/4 teaspoon minced fresh basilbasil
1/2 tablespoon olive oilolive-oil
1/2 tablespoon minced garlicgarlic
2 teaspoons soy saucesoy-sauce
2 teaspoons saltsalt
4 boneless skinless chicken breasts (5 oz ea)chicken
1/4 cup good-quality sweet-&-spicy barbecue sauce
1/2 head iceberg lettuce (cored, rinsed and dried and cut into thin 1/8" strips)iceberg
1/2 head romaine lettuce leaf (separated, trimmed, rinsed, dried, and cut thin strips)romaine
12 large fresh basil leaves, cut 1/8-inch stripsbasil
1 lb jicama, cut 1/4-inch by 1/4-inch by 3/4-inch stripsjicama
2 cups shredded monterey jack cheese
1 cup canned black beans, rinsed drainedcanned-black-beans
1 cup canned sweet white corn kernels, drained
3 tablespoons chopped fresh cilantrocilantro
2 lbs fresh ripe tomatoes, cut into 1/2-inch dicestomato
1/2 cup good-quality sweet-&-spicy barbecue sauce

Instructions (4 steps)

01To Make the Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees. 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.
02To 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.
03To 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 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.
04To 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.