CALIFORNIA PIZZA KITCHEN

BBQ Chicken Salad

THIS CPK FAVORITE IS AN UPDATED VERSION OF THE ’ 8 0’ S CLASSIC TOSTADA SALAD. CRISP TORTILLA STRIPS GARNISH A SALAD OF CRUNCHY JICAMA, BEANS, CORN, AND CHEESE UNDER A MOUND OF GARLICKY BARBECUED CHICKEN. THE GARDEN HERB RANCH DRESSING IS GOOD ENOUGH TO DOUBLE OR TRIPLE AND KEEP IN THE FRIDGE TO USE WITH ALMOST ANYTHING.

Tortilla Strips 2 cups vegetable oil

12 corn tortillas, sliced into thin strips Garden Herb Ranch Dressing 1 cup buttermilk

1 / 2 cup mayonnaise 1 / 2 cup sour cream 1 teaspoon yellow mustard

1 tablespoon white wine vinegar

1 teaspoon Worcestershire sauce

1 large clove garlic, minced

1 tablespoon minced parsley

1 teaspoon minced dill

1 tablespoon minced basil

1 / 2 teaspoon dried oregano 1 teaspoon sea salt

1 / 2 teaspoon pepper Salad

2 cups shredded iceberg lettuce

2 cups shredded Romaine lettuce

1 / 4 cup julienned fresh basil 1 cup jicama, cut into thin strips

2 cups shredded Monterey Jack cheese 1 cup black beans, rinsed and drained

1 cup frozen corn

3 tablespoons chopped cilantro

Chicken Marinade 1 tablespoon olive oil

1 teaspoon granulated garlic

1 tablespoon soy sauce

1 teaspoon kosher salt