CPK BBQ Chopped Chicken Salad

                                                                                                          

FRIED TORTILLA STRIPS

Vegetable oil for deep-frying

12 corn tortillas cut into ¼ inch wide strips (about 6 cups)

GARDEN HERB RANCH DRESSING

½ teaspoon dry mustard

¼ teaspoon cold water

2 ¾ cups mayonnaise

1 cup buttermilk

7 tablespoons sour cream

2 ½ tablespoons apple cider vinegar

1 ½ tablespoons thinly sliced scallions (greens and whites)

2 teaspoons minced garlic

2 teaspoons minced fresh Italian parsley

1 ½ teaspoons Worcestershire sauce

1 teaspoon minced fresh dill

½ teaspoon minced fresh oregano (or ¼ teaspoon dried)

½ teaspoon freshly ground black pepper

¼ 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

Four 5-ounce boneless, skinless chicken breasts

¼ cup good-quality bottled sweet-and-spicy barbecue sauce

FOR THE SALAD

½ head iceberg lettuce, cored, rinsed, dried, and cut into 1/8-inch-wide strips

½ head romaine lettuce leaves, separated and trimmed, rinsed, dried, and cut

into 1/8-inch-wide strips

12 large fresh basil leaves cut into 1/8-inch-wide strips

1 pound jicama, cut into ¼ x ¼ x ¾ inch strips

2 cups shredded Monterey jack cheese

1 cup canned black beans, rinsed and drained

1 cup canned sweet white corn kernels, drained

3 tablespoons chopped fresh cilantro

2 pounds ripe fresh tomatoes cut into ½ inch dice

½ cup good quality bottled sweet-and-spicy barbecue sauce

¼ cup thinly sliced scallion greens

TO MAKE THE FRIED TORTILLA STRIPS:

1. in a deep, heavy frying pan, heat several inches of vegetable oil to a

temperature of 375 degrees Fahrenheit. 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:

2. In a mixing bowl, use a fork to stir together the mustard and cold water,

forming a paste. Set aside for 10 minutes. Add all 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 BBQ CHICKEN:

3. Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the

olive oil, garlic, soy sauce, and salt. Turn the chicken breast in this marinade

and leave to marinate at room temperature for about 15 minutes. Grill or broil

the chicken breast until cooked through, 5 to 6 minutes per side. Chill

thoroughly in the refrigerator. Cut the chicken breast into ¾ inch cubes and, in

a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and

refrigerate.

TO MAKE THE SALAD:

4. 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 scallions.
Inspired by CPK!
Thanks Pattie!