BBQ Chicken Chopped Salad
Bold flavors!
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Ingredients
  1. Fried Tortilla Strips
  2. Vegetable oil for deep-frying
  3. 12 corn tortillas, cut into 1/4-inch-wide strips (about 6 cups)
  4. Garden Herb Ranch Dressing
  5. 1/2 teaspoon dry mustard
  6. 1/4 teaspoon cold water
  7. 2 3/4 cups mayonnaise
  8. 1 cup buttermilk
  9. 7 tablespoons sour cream
  10. 2 1/2 tablespoons apple cider vinegar
  11. 1 1/2 tablespoons thinly sliced scallions (greens and whites)
  12. 2 teaspoons minced garlic
  13. 2 teaspoons minced fresh Italian parsley
  14. 1 1/2 teaspoons Worcestershire sauce
  15. 1 teaspoons minced fresh dill
  16. 1/2 teaspoon minced fresh oregano (or 1/4 teaspoon dried)
  17. 1/2 teaspoon freshly ground black pepper
  18. 1/4 teaspoon minced fresh basil
  19. Grilled Garlic BBQ Chicken
  20. 1 1/3 tablespoons olive oil
  21. 1 1/3 tablespoons minced garlic
  22. 2 teaspoons soy sauce
  23. 2 teaspoons salt
  24. Four 5-ounce boneless, skinless chicken breasts
  25. 1/4 cup good quality bottled sweet-and-spicy barbecue sauce
  26. For the Salad
  27. 1/2 head iceberg lettuce, cored, rinsed, dried, and cut into 1/8-inch-wide strips
  28. 1/2 head romaine lettuce leaves, separated and trimmed, rinsed, dried, and cut into 1/8-inch-wide strips
  29. 12 large fresh basil leaves cut into 1/8-inch-wide strips
  30. 1 pound jicama, cut into 1/4 x 1/4 x 3/4-inch strips
  31. 2 cups shredded Monterey Jack cheese
  32. 1 cup canned black beans, rinsed and drained
  33. 1 cup canned sweet white corn kernels, drained
  34. 3 tablespoons chopped fresh cilantro
  35. 2 pounds ripe fresh tomatoes, cut into 1/2-inch dice
  36. 1/2 cup good quality bottled sweet-and-spicy barbecue sauce
  37. 1/4 cup thinly sliced scallion greens
Instructions
  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 F. 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