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!
Steps
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.
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.
To make the grilled garlic and bbq chicken: preheat a stovetop grill or the broi.
Ingredients
vegetable oil, corn tortillas, dry mustard, cold water, mayonnaise, buttermilk, sour cream, apple cider vinegar, scallion top, garlic, fresh italian parsley, worcestershire sauce, fresh dill, dried oregano, fresh ground black pepper, fresh basil, olive oil, soy sauce, salt, boneless skinless chicken breasts, barbecue sauce, iceberg lettuce, romaine lettuce leaf, basil leaves, jicama, monterey jack cheese, canned black beans, white corn kernels, fresh cilantro, tomatoes