California Pizza Kitchen BBQ Chicken Chopped Salad

By Gigirox

"Top Secret Recipes" version,"Chopped lettuce, black beans,sweet corn, jicama, cilantro, basil, crispy corn torrilla strips,and monterey jack cheese tossed together in a herb ranch dressing. Topped with chopped BBQ chicken breast, diced tomatoes and scallions."

Ingredients

• Herb Ranch Dressing:
• 2/3 cup mayo
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 1 T white wine vinegar
• 1 ts sugar
• 1/2 ts lemon juice
• 1/4 ts salt
• 1/2 ts minced fresh parsley
• 1/2 ts minced fresh dill
• 1/4 ts onion powder
• 1/4 ts garlic powder
• 1/8 ts pepper
• 2 chicken breast fillets
• 1/4 cup Bull's-Eye BBQ sauce
• 2 6-inch corn tortillas
• 2 cups vegetable oil
• 4 cups chopped iceberg lettuce
• 4 cups chopped romaine lettuce
• 2/3 cup diced jicama
• 1/2 cup frozen sweet white corn (thaw)
• 1/2 cup monterey jack cheese
• 2 ts chopped cilantro
• 2 ts chopped basil
• 2 tomatoes, chopped
• 2 green onion,chopped(green part only)

Preparation

Step 1

1. Make herb ranch dressing by whisking together all ingre. in a med bowl. Cover and chill.

2. Preheat grill to high. pound chicken breast fillets to about 1/2" thick. Rub w/ oil, sprinkle w/ S&P. Grill for 3-5 min per side or until done. When cool, chop chicken into 1/2=inch cubes, mix with BBQ sauce, and chill.

3. Preheat oil in a med saucepan over med heat. Slice tortillas into thin strips. Drop one strip into the oil as a test--it should bubble and fry to a nice golden brown in 2-3 min. When your oil is hot enough, fry all of the tortilla strips util golden brown, then drain them on paper towels.

4.Assenble each salad by combining 2 cups iceberg, 2 cups romaine, 1/3 cup jicama, 1/4 cup corn, 1/4 cup jack, 1 ts cilantro, and 1 ts basil in lg mixing bowl. Add 1/4 cup to 1/3 cup dressing to each salad and toss well. Spoon each salad onto a serving plate, top with half the chicken, a chopped tomato, and sprinkle w/ gr onion.