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BBQ Chicken Chopped Salad
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Categories: American Recipes, Chicken, Favorites, Restaurant Recipes, Salad, Southwestern Recipes
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Total Time: 1 hrs. 5 min.
Marinating Time: 15 min.
Preparation Time: 50 min.
Cooling Time: 10 min.

When I bought the first California Pizza Kitchen cookbook, i was so disappointed that this recipe wasn't included. Its one of my favorite dishes at the restaurant. I was very excited to see it in their second cookbook: "Pastas, Salads, Soups, and Sides" (an awesome cookbook). The good news: it tastes great, just like eating at the restaurant. The bad news: its SO labor intensive, I think I will mostly be eating it at the restaurant. However, there's a few shortcuts: use crumbled tortilla chips instead of deep frying tortillas, use purchased Ranch dressing instead of making your own, and you could also substitute Salad in a bag for the two lettuces.

Fried Tortilla Strips
Vegetable oil for deep-frying
12 corn tortillas - sliced 1/4" thick
Garden Herb Ranch Sauce
1/2 teaspoon dry mustard
1/4 teaspoon cold water
2 3/4 cups mayonnaise
1 cup buttermilk
7 tablespoons sour cream
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons scallions - thinly sliced
2 teaspoons minced garlic
2 teaspoons fresh Italian parsley - minced
1 1/2 teaspoons Worcestershire sauce
1 teaspoon fresh dill - minced
1/2 teaspoon fresh oregano - minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon minced fresh basil
To Make the Chicken
1 1/3 tablespoons olive oil
1 1/3 tablespoons minced garlic
2 teaspoons soy sauce
2 teaspoons salt
20 ounces chicken breasts without skin
1/4 cup barbecue sauce
To Make the Salad
1/2 head iceberg lettuce - cut in 1/8" strips
1/2 head romaine lettuce leaves - cut in 1/8" strips
1/4 cup fresh basil - thinly sliced
1 pound jicama - cut into strips
2 cups Monterey Jack cheese - shredded
1 cup black beans - rinsed and drained
1 cup corn kernels - drained
3 tablespoons chopped fresh cilantro
2 pounds tomatoes - diced
1/2 cup barbecue sauce
1/4 cup scallions - thinly sliced

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 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.

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 scallions.


Calories: 1032 Calories From Fat: 67%
Protein: 33g Carbohydrate: 56g
Cholesterol: 91mg Sodium: 1552mg


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