California Pizza Kitchens Bbq Chicken Salad

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!

• Ready In: 40 mins
• Serves: 4
• Yields: 8 appetizer servings

Ingredients

• FRIED TORTILLA STRIPS

•  vegetable oil, for deep-frying
• 12  corn tortillas, cut 1/4-inch strips

• GARDEN HERB RANCH DRESSING

• 1⁄2 teaspoon dry mustard
• 1⁄4 teaspoon cold water
• 3⁄4 cup mayonnaise
• 1  cup buttermilk
• 8  tablespoons sour cream
• 1⁄2 tablespoon apple cider vinegar
• 1⁄2 tablespoon  thinly-sliced scallion top, and whites
• 2  teaspoons  minced garlic
• 2  teaspoons  minced fresh Italian parsley
• 1⁄2 teaspoon Worcestershire sauce
• 1  teaspoon  minced fresh dill
• 1⁄4 teaspoon  minced dried oregano
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon  minced fresh basil

• GRILLED GARLIC BBQ CHICKEN

• 1⁄2 tablespoon olive oil
• 1⁄2 tablespoon  minced garlic
• 2  teaspoons soy sauce
• 2  teaspoons salt
• 4  boneless skinless chicken breasts (5 oz ea)
• 1⁄4 cup  good-quality sweet-&-spicy barbecue sauce

• SALAD

• 1⁄2 head iceberg lettuce (cored, rinsed and dried and cut into thin 1/8" strips)
• 1⁄2 head romaine lettuce leaf (separated, trimmed, rinsed, dried, and cut thin strips)
• 12  large  fresh basil leaves, cut 1/8-inch strips
• 1  lb jicama, cut 1/4-inch by 1/4-inch by 3/4-inch 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  lbs  fresh ripe tomatoes, cut into 1/2-inch dices
• 1⁄2 cup  good-quality sweet-&-spicy barbecue sauce

Directions

1. 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.
2. 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.
3. 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.
4. 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.