California Pizza Kitchen BBQ Chicken Chopped
Salad
For the fried tortilla strips
Vegetable oil for deep-frying
12 corn tortillas, cut into 1/4-inch-wide strips (about 6 cups)
For the Garden Herb Ranch Dressing
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 thinly sliced green onions
(green and white parts)
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1 1/2 teaspoon Worcestershire sauce
1 teaspoon minced fresh dill
1/2 teaspoon minced fresh oregano
(or 1/4 teaspoon dried)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon minced fresh basil
For the Grilled Garlic BBQ Chicken
1 1/3 tablespoons olive oil
1 1/3 tablespoons minced garlic
2 teaspoons soy sauce
2 teaspoons salt
20 ounces boneless, skinless chicken breasts
1/4 cup good-quality bottled sweet-and-spicy barbecue sauce
For the salad
1/2 head iceberg lettuce, cut into 1/8-inch-wide strips
1/2 head romaine lettuce, 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 cups shredded Monterey jack cheese
1 cup canned black beans, rinsed and drained
1 cup canned sweet white corn kernels, drained
3 tablespoon schopped fresh cilantro
2 pounds ripe tomatoes, cut into 1/2-inch dice
1/2 cup good-quality bottled sweet-and-spicy barbecue sauce
1/4 cup thinly sliced green onions
To make fried tortilla strips: In a deep, heavy frying pan, heat
several inches of oil to 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 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.
Per serving: 652 calories (percent of calories from fat, 56), 31
grams protein, 43 grams carbohydrates, 9 grams fiber, 41 grams fat,
97 milligrams cholesterol, 820 milligrams sodium
Source: Atlanta Journal Constitution |