By Sharon123 on May 11, 2005
Photo by kemperton99
Photo by kemperton99
"The employees at Pizza Kitchens rate this number one! What's not to love with 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...mmmm...mmmm!"
Serving Size: 1 (1030 g)
Servings Per Recipe: 4
"Delish! I made a few changes though: I used less mayo and more buttermilk, I used store bought tortilla strips, and I used fake chicken to make it vegetarian. I like to use Jack Daniels BBQ sauce to pour over the chicken. Also, adding avocado is a MUST! The dressing is even better the next day!"
"Absolutely, sinfully, delicious. Oh, I didn't mention that caution should be used. It is also addictive. Wonder why California Pizza Kitchen doesn't have a restaurant in Southwest Denver, Southwest Plaza? Bear Valley? Pinehurst area? Please?"
"This is one of my all time favorites! I crave it sprinkled with lime juice in the summer!"
"Great salad! This did take a lot of time, marinating/grilling chicken, making the dressing, & chopping the veggies. The dressing was even better the next day. I used crushed tortilla chips instead of frying my own."
"Love this salad! It is a regular at my house. When I am an a hurry, I just make Hidden Valley Ranch from the packet and but pre-made tortilla strips (near the croutons in the grocery store.) Never use bottle ranch, it ruins the salad. When making to use as a side salad, I just leave out the chicken and it is still fantastic!"
"All the flavors are so delicious together in this! Made at home this was healthier and even better than the restaurant version. We made this low fat by omitting the cheese and using baked chips and low fat dairy products in the dressing. You could easily halve the dressing and still have plenty, it makes about 2 cups. Though it is so good on its own, having leftover dressing is not a bad thing. We also omitted the salt, used more beans and fresh corn. The crunch with the spice and smokiness is great in this entree salad, it definitely lives up to its name."
"This salad is fantastic! It is my favortie salad ever and I know you will love it also"
"this is a great recipe..however you can pick up the pre-made dressing from cpk for like $4 and add it to your salad."
"I made this for lunch today and it was delicious! Made just as posted except I didn't use corn tortillas for the strips because I had bought the wrongs ones... I will be making this again! Thanks for posting! Made for Photo tag."
"I made this for lunch today and my co-worker and I loved it! I'm not one to spend a whole lot of time putting a salad together so I used Tyson Grilled Chicken Strips (tossed with the barbecue sauce) and Santa Fe Style Tortilla Strips. I took the salad ingredients to work in 2 separate containers along with separate containers of the chicken, dressing and tortilla strips. We each put our salad together and added a little barbecue sauce to the ranch dressing. This salad will definitely be added to my lunch rotation. Yummy! Thanks for sharing, Sharon. :)"
"This is an amazing salad! My family always orders it at the restaurant, and we were all surprised at how similar the recipe was to the original. Especially since it is so simple! I didn't even make the ranch or tortillas, but, for convenience, used a quality refrigerated version and crunched tortilla chips. I left out the basil and went a little easy on the cilantro. The jicama and the cilantro are what make the salad!"
"This was a very tasty dish. I think there is a mistake on this recipe because when I made the dressing, it seemed like way too much mayo. I see there is another pizza kitchen recipe (http://www.recipezaar.com/121582) that I believe has a better ratio as I ended up with ALOT of dressing leftover. I accidentally forgot to add the cheese but didn't miss it. I ended up spending quite a bit of time in the kitchen because of all the steps so next time, I would probably grill the chicken the day before to speed things up. I used white corn tortillas, light mayo, low sodium soy sauce, & light sour cream. I would also probably use regular mustard since the mustard/water combo didn't mix in too well with the other ingredients eventhough I used a mixer."
"Really yummy salad! I was afraid the chicken would be too salty, but in the context of the salad, it was just fine. I halved the recipe and had more than enough for 3 people for lunch. I used less tomatoes than called for so DS wouldn't have so many to pick out :) Loved the tortilla strips! Thanks for posting."
"Wow! What an excellent salad! It does take some time to make so plan ahead. I did leave out the jicama and corn because of picky eaters and I used leftover barbecued boneless chicken breasts from a previous meal. The salad dressing is just right on the salad. I was able to use all fresh herbs from my garden and it was yummy. I did whisk the dressing ingredients together be cause I did not want to mix in too much air with my KitchenAid and it worked out fine. Thank you so much for posting such a great recipe!"
"Use bottled fresh buttermilk ranch (Whole Foods has a good one) and skip the tortilla strips."