CA Pizza Kitchen BBQ Chicken Chop Salad
List of Ingredients
From a Company cookbook
For fried tortilla strips:
Vegetable oil
12 corn tortillas, cut in 1/4-inch strips
For ranch dressing:
1/2 teaspoon dry mustard
1/4 teaspoon cold water
1 1/4 cups plus 2 tablespoons mayonnaise
1/2 cup buttermilk
1/4 cup sour cream
4 teaspoons cider vinegar
1 green onion, thinly sliced
1 teaspoon minced garlic
1 teaspoon minced Italian flat-leaf parsley
3/4 teaspoon Worcestershire sauce
1/2 teaspoon minced fresh dill
1/4 teaspoon minced fresh oregano or 1/8 teaspoon dried
1/4 teaspoon minced fresh basil
1/4 teaspoon ground pepper
For grilled garlic BBQ chicken:
4 teaspoons olive oil
4 teaspoons minced garlic
2 teaspoons soy sauce
1 teaspoon salt
4 (5-ounce) boneless, skinless chicken breasts
1/4 cup sweet-spicy barbecue sauce
For salad:
1/2 head iceberg lettuce
1/2 head romaine lettuce
12 large fresh basil leaves
1 pound jicama, peeled and julienned
2 cups shredded Monterey Jack cheese
1 cup canned black beans, rinsed and drained
1 cup canned white corn, drained
3 tablespoons chopped cilantro
2 pounds tomatoes, diced
1/2 cup sweet-spicy barbecue sauce
1/4 cup thinly sliced green onion tops
To prepare tortilla strips: Heat oil to 375 degrees. Add tortilla
strips in batches (do not crowd), submerging with a slotted spoon
until evenly golden, 1 to 2 minutes. Drain on paper towels; set aside.
To prepare dressing: In a medium mixing bowl, stir together mustard
and cold water to form a paste; set aside for 10 minutes. Add
mayonnaise, buttermilk, sour cream, vinegar, green onion, garlic,
parsley, Worcestershire sauce, dill, oregano, basil and pepper. Stir
until smooth; refrigerate. (Yield: 2 1/2 cups.)
To prepare chicken: Preheat a stovetop grill or broiler. In a bowl,
stir together oil, garlic, soy and salt; add chicken and turn to
coat. Marinate 15 minutes at room temperature. Grill or broil until
cooked through, 5 to 6 minutes per side; chill. Before serving, cut
into 3/4-inch cubes and toss with barbecue sauce.
To prepare salad: Cut lettuces and basil into 1/8-inch shreds;
combine in a large bowl. Add jicama, cheese, beans, corn and
cilantro. Add dressing and half the fried tortilla strips; toss well.
Divide among chilled plates. Surround salad with tomatoes and
remaining tortilla strips; top with chicken. Drizzle chicken with
barbecue sauce; garnish with green onions.
Yield: 4 main course or 8 appetizer servings.
Recipe
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