Copycat Recipes




California Pizza Kitchen's BBQ Chicken Chopped Salad
Serving Size: 4

Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
=== FRIED TORTILLA STRIPS ===
Vegetable oil -- for deep-frying
12 corn tortillas -- cut 1/4" strips
=== 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 scallion greens and whites
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 tspn dried oregano)
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 garlic
2 teaspoons soy sauce
2 teaspoons salt
4 boned skinned chicken breasts - (5 oz ea)
1/4 cup good-quality sweet-&-spicy barbecue sauce
=== SALAD ===
1/2 head iceberg lettuce -- cored, rinsed,
dried, and cut 1/8"-wide strips
1/2 head romaine lettuce leaves -- separated, trimmed,
rinsed, dried, and cut 1/8"-wide strips
12 large fresh basil leaves -- cut 1/8" strips
1 pound jicama -- cut 1/4" by 1/4"
by 3/4" strips
2 cups shredded Monterey Jack cheese
1 cup canned black beans -- rinsed, drained
1 cup canned sweet white corn kernels -- drained
3 tablespoons chopped fresh cilantro
2 pounds fresh ripe tomatoes -- cut 1/2" dice
1/2 cup good-quality sweet-&-spicy barbecue sauce
1/4 cup thinly-sliced scallion greens

To Make the Fried Tortilla Strips: In a deep, heavy frying pan, heat
several inches of vegetable oil to a temperature of 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 or slotted spoon and
transfer them to paper towels to drain and cool. Set aside, uncovered.

To Make the Garden Herb Ranch Dressing: 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 dressing ingredients to the bowl and, using
a handheld electric mixer at low speed or a 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: Preheat a stovetop grill or
the broiler. In a mixing bowl, stir together the olive oil, garlic, soy
sauce, and salt. Turn the chicken breasts in this marinade and leave to
marinate at room temperature for about 15 minutes. Grill or broil the
chicken breasts until cooked through, 5 to 6 minutes per side. Chill
thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch
cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover
with plastic wrap and refrigerate.

To Make the Salad: In a large mixing bowl, toss together the lettuces,
basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and
half of the Fried Tortilla Strips. Transfer the salads to chilled serving
plates. Surround each salad with diced tomatoes and the remaining Fried
Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken
and drizzle the chicken with the barbecue sauce. Garnish with the
scallion.

This recipe yields 4 main-course or 8 appetizer servings.

Comments: This salad rated overwhelmingly number one among our employees'
personal favorites. We love it, too, for so many reasons: the crunch of
the jicama, corn chips, and lettuces; the explosions of different flavors
with every bite; and the contrast of the sweet-and-spicy barbecue sauce
with the cool ranch dressing. 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.





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