Evening Edge
What’s For Dinner?
DEL.ICIO.USCalifornia Pizza Kitchen BBQ Chicken Chopped Salad
Rate this recipe: (average rating = 4.00 with 7 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: Salad
From the menu of . . . California Pizza Kitchen
Various Locations
Q: Could you get the recipe for the California Pizza Kitchen BBQ Chicken Chopped Salad? I think it has jicama in it, which makes it taste great. Thanks.
- Donna Wensink, Marietta
A: The "California Pizza Kitchen" cookbook says, "This salad rated overwhelmingly No. 1 among our employees' personal favorites."
Hands on time: 1 hour and 15 minutes Total time: 1 hour and 35 minutes Serves: 8
Ingredients:
-
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 teaspoons 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-by- 1/4-by- 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 tablespoons chopped 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
Instructions:
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. --- From "California Pizza Kitchen: Pasta, Salad, Soups and Sides" (Morrow, $19.95)
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. --- From "California Pizza Kitchen: Pasta, Salad, Soups and Sides" (Morrow, $19.95)
Notes:
You can find jicama, a big, knobby-looking Mexican tuber with crisp, sweet flesh, in well-stocked markets; peel it thickly before cutting into strips."
Nutrition:
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.
More recipes like this:
More recipes of the same cuisine:Salad
Recipes in the same category:ATL restaurant recipes
Recipes from: California Pizza Kitchens