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California Pizza Kitchen BBQ Pizza
Fried Tortilla Strips
Vegetable oil for deep-frying
12 corn tortillas, cut into 1/4-inch-wide strips (about 6 C.)
Garden Herb Ranch Dressing
1/2 t. dry mustard
1/4 t. cold water
2 3/4 C. mayonnaise
1 C. buttermilk
7 T. sour cream
2 1/2 T. apple cider vinegar
1 1/2 T. thinly sliced scallions (greens and whites)
2 t. minced garlic
2 t. minced fresh Italian parsley
1 1/2 t. Worcestershire sauce
1 t. minced fresh dill
1/2 t. minced fresh oregano (or 1/4 t. dried)
1/2 t. freshly ground black pepper
1/4 t. minced fresh basil
Grilled Garlic BBQ Chicken
1 1/3 T. olive oil
1 1/3 T. minced garlic
2 t. soy sauce
2 t. salt
Four 5 oz. boneless, skinless chicken breasts
1/4 C. good quality bottled sweet-and-spicy barbecue sauce
For the Salad
1/2 head iceberg lettuce, cored, rinsed, dried, and cut into 1/8-inch-wide
strips
1/2 head romaine lettuce leaves, separated and trimmed, rinsed, dried, and cut
into 1/8-inch-wide strips
12 large fresh basil leaves cut into 1/8-inch-wide strips
1 pound jicama, cut into 1/4 x 1/4 x 3/4-inch strips
2 C. shredded Monterey Jack cheese
1 C. canned black beans, rinsed and drained
1 C. canned sweet white corn kernels, drained
3 T. chopped fresh cilantro
2 lbs. ripe fresh tomatoes, cut into 1/2-inch dice
1/2 C. good quality bottled sweet-and-spicy barbecue sauce
1/4 C. thinly sliced scallion greens
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 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.
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 scallion.
Makes 4 main-course or 8 appetizer servings.
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