Main Ingredients:

See below ingredients and instructions of the famous recipe

Cooking Preparation of the Recipe:

Fried Tortilla Strips:Vegetable oil for deep-frying
12 corn tortillas, cut into 1/4-inch-wide strips (about 6 cups)
Garden Herb Ranch Dressing:1/2 teaspoon dry mustard
1/4 teaspoon cold water2 3/4 cups mayonnaise1 cup buttermilk
7 tablespoons sour cream
2 1/2 tablespoons apple cider vinegar
1-1/2 tablespoons thinly sliced scallions (greens and whites)2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley1-1/2 teaspoons Worcestershire sauce1 teaspoons 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
Grilled Garlic BBQ Chicken:1 1/3 tablespoons olive oil
1 1/3 tablespoons minced garlic2 teaspoons soy sauce
2 teaspoons salt
Four 5-ounce boneless, skinless chicken breasts
1/4 cup 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-widestrips
1/2 head romaine lettuce leaves, separated and trimmed, rinsed, dried, and cutinto 1/8-inch-wide strips
12 large fresh basil leaves cut into 1/8-inch-wide strips1 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, drained3 tablespoons chopped fresh cilantro
2 pounds ripe fresh tomatoes, cut into 1/2-inch dice






1/2 cup good quality bottled sweet-and-spicy barbecue sauce1/4 cup thinly sliced scallion greens
To Make the Fried Tortilla Strips:
1. In a deep, heavy frying pan, heat several inches of vegetable oil to atemperature of 375 degrees F. Working in batches if necessary to preventovercrowding, carefully add the tortilla strips to the hot oil, submergingthem with a metal skimmer or slotted spoon. Fry the tortilla strips untilevenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer orslotted spoon and transfer them to paper towels to drain and cool. Setaside, uncovered.
To Make the Garden Herb Ranch Dressing:
2. 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 dressingingredients to the bowl and, using a handheld electric mixer at low speed ora 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:
3. Preheat a stovetop grill or the broiler. In a mixing bowl, stir togetherthe olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in thismarinade and leave to marinate at room temperature for about 15 minutes.Grill or broil the chicken breasts until cooked through, 5 to 6 minutes perside. Chill thoroughly in the refrigerator. Cut the chicken breasts into3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well.Cover with plastic wrap and refrigerate.
To Make the Salad:
4. In a large mixing bowl, toss together the lettuces, basil, jicama,
Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the FriedTortilla Strips. Transfer the salads to chilled serving plates. Surround
each salad with diced tomatoes and the remaining Fried Tortilla Strips. Topeach salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chickenwith the barbecue sauce. Garnish with the scallion.
California Pizza Kitchen BBQ Chicken Salad 74

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