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 the Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, formin