Ingredients for California Pizza Kitchens Bbq Chicken Salad
- 2 cups vegetable oil, for frying
- Corn Tortillas
- Dry Mustard
- 2 tablespoons cold water
- Mayonnaise
- Buttermilk
- Sour Cream
- Apple Cider Vinegar
- Scallion Top
- 2 cloves garlic, minced
- Fresh Italian Parsley
- Worcestershire Sauce
- Fresh Dill
- Dried Oregano
- Fresh Ground Black Pepper
- Fresh Basil
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- Boneless Skinless Chicken Breasts
- 1/2 cup BBQ sauce
- Iceberg Lettuce
- Romaine Lettuce Leaf
- Basil Leaves
- 1 cup jicama, diced
- 1 cup Monterey Jack cheese, shredded
- Canned Black Beans
- White Corn Kernels
- Fresh Cilantro
- Tomatoes
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How to Make California Pizza Kitchens Bbq Chicken Salad
- **Make the Fried Tortilla Strips:** Heat vegetable oil in a deep pan to 375°F (190°C). Fry tortilla strips in batches for 1-2 minutes until golden. Drain on paper towels and set aside.
- **Make the Garden Herb Ranch Dressing:** Whisk together mustard and cold water until a paste forms. Let stand 10 minutes. Add remaining dressing ingredients and blend until smooth. Refrigerate.
- **Make the Grilled Garlic BBQ Chicken:** In a bowl, combine olive oil, minced garlic, soy sauce, and salt. Marinate chicken breasts for 15 minutes. Grill or broil for 5-6 minutes per side until cooked through. Let cool, then cut into 3/4-inch cubes. Toss with BBQ sauce and refrigerate.
- **Assemble the Salad:** In a large bowl, combine lettuces, basil, jicama, Monterey Jack cheese, black beans, corn, and cilantro. Add half of the ranch dressing and half of the tortilla strips and toss gently.
- **Serve:** Transfer salad to chilled plates. Surround with diced tomatoes and remaining tortilla strips. Top with BBQ chicken, drizzle with extra BBQ sauce, and garnish with scallions.
Nutrition Information (Approximate per serving)
Sodium
119 g
Sugar
125g
Fat
87g
Carbs
35g
