One of my favorite salads to eat at California Pizza Kitchen {CPK} is their BBQ Chicken Salad. It's so good! Yesterday I had some girlfriends with their kiddo's and I thought it was the perfect salad to make to indulge in while the kid's played on the slip and slide. Today I'm sharing my recipe with you, it is really super easy!
Grocery List:
- 3 to 4 Boneless Skinless Chicken Breast {Grilled and Chopped}
- 1 Head of Romaine Lettuce {Washed and Dried}
- 1 Head of Green Leaf Lettuce {Washed and Dried}
- 1 to 2 Medium Sized Tomatoes {Petite Diced}
- 1 Jicama {About the size of your hand when balled up, Petite Diced}
- Shredded Monterey Jack Cheese, or a Reduced Fat Shredded Cheese
- 1/2 Bunch Cilantro {Finely Chopped}
- 1 Bunch Green Scallions {Finely Chopped}
- 1 Can Golden Corn {Drained}
- 1 Can Black Beans {Drained and Rinsed}
- 1 8oz. Container Fat Free Sour Cream
- 1 Ranch Seasoning Packet
- A Bottle of your Favorite BBQ Sauce {Mine is Sweet Baby Ray's}
- Tortilla Strips
{This recipe makes a salad big enough to feed 4 adults comfortably}
Okay Let's begin.
Start by seasoning your chicken breasts with salt & pepper, and some garlic powder and grill them up. When they've cooled chop them up and set aside. Now take your romaine lettuce and green leaf lettuce and finely chop them and put them in to a large serving dish, tossing them together as you do. You can also add in your cilantro now and toss with the lettuce mix. Add as much of the corn and black beans to the top of the salad mix as you desire.
Now around the edges of the salad start by putting your green scallions all the way around. Next do your tomatoes around the edges. Next is your shredded cheese. Now the jicama. Lastly your chopped grilled chicken will go in the center of the salad.
{Note: Jicama is a root vegetable. It has a mildy sweet apple taste, super crunchy and delicious in salads. When you go to prepare it just cut off the outer layer of skin with a knife, do not attempt to peel it with a peeler! You will be there forever!}
Now for the dressing. Take your sour cream and ranch packet and mix together really well until combined. I put mine in to a squeeze bottle and fill almost to the top, leave about and inch or so of room. Now add a little bit of milk where you had left the room and shake vigorously. There is your ranch dressing. Now using your squeeze bottle put some ranch over the salad, and follow with your bbq sauce like I did. I did just enough to give it a nice presentation, leave them out for your guests to add more to their salads if they desire it. I would normally garnish with the tortilla strips in the center of the salad but I wanted those watching their weight to not feel like they had to eat them. So I let them add them themselves. That's pretty much it. Now you have a super tasty salad.
