BBQ Chicken Chopped Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe adapted from California Pizza Kitchen but made a bit more simple from ready bought ingredients. Use Sweet Baby Ray's Honey BBQ Sauce for the tangiest, sweetest salad. Ingredients:
corn tortilla strips |
1/2 cup ranch dressing |
1 tablespoon olive oil |
1 tablespoon garlic, minced |
1 teaspoon soy sauce |
1 teaspoon salt |
1 lb skinless chicken breast |
1/4 cup barbecue sauce |
10 ounces mixed salad greens (romaine and iceberg) |
1/8 cup fresh basil |
1/2 lb jicama, cut into strips |
1 cup monterey jack cheese, shredded |
1/2 cup black beans, drained |
1/2 cup corn kernel, drained |
1/2 teaspoon cilantro, chopped |
1 lb tomato, diced |
1/4 cup barbecue sauce |
1/8 cup scallion, thinly sliced |
2 slices smoked bacon, fried |
Directions:
1. Make the chicken: stir together olive oil, garlic, soy sauce and salt. Turn the chicken breasts in the marinade and let sit for 15 minutes. Grill the breasts until cooked through. Cut into strips, and toss with barbecue sauce.
2. In a large mixing bowl, toss togetrher lettuce, basil, jicama, cheese, beans, corn, cilantro, dressing and tortilla strips. Transfer to chilled plates.
3. Surround each salad with tomatoes and chips, top each salad with chicken and drizzle with barbecue sauce.
4. Garnish with scallions and bacon.
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