California Pizza Kitchen BBQ Chicken <strong>Salad</strong>Fried Tortilla Strips:Vegetable oil for deep−frying12 corn tortillas, cut into 1/4−inch−wide strips (about 6 cups)Garden Herb Ranch Dressing:1/2 teaspoon dry mustard1/4 teaspoon cold water2 3/4 cups mayonnaise1 cup buttermilk7 tablespoons sour cream2 1/2 tablespoons apple cider vinegar1−1/2 tablespoons thinly sliced scallions (greens and whites)2 teaspoons minced garlic2 teaspoons minced fresh Italian parsley1−1/2 teaspoons Worcestershire sauce1 teaspoons minced fresh dill1/2 teaspoon minced fresh oregano (or 1/4 teaspoon dried)1/2 teaspoon freshly ground black pepper1/4 teaspoon minced fresh basilGrilled Garlic BBQ Chicken:1 1/3 tablespoons olive oil1 1/3 tablespoons minced garlic2 teaspoons soy sauce2 teaspoons saltFour 5−ounce boneless, skinless chicken breasts1/4 cup good quality bottled sweet−and−spicy barbecue sauceFor the <strong>Salad</strong>:1/2 head iceberg lettuce, cored, rinsed, dried, and cut into 1/8−inch−widestrips1/2 head romaine lettuce leaves, separated and trimmed, rinsed, dried, and cutinto 1/8−inch−wide strips12 large fresh basil leaves cut into 1/8−inch−wide strips1 pound jicama, cut into 1/4 x 1/4 x 3/4−inch strips2 cups shredded Monterey Jack cheese1 cup canned black beans, rinsed and drained1 cup canned sweet white corn kernels, drained3 tablespoons chopped fresh cilantro2 pounds ripe fresh tomatoes, cut into 1/2−inch diceCalifornia Pizza Kitchen BBQ Chicken <strong>Salad</strong> 30
<strong>The</strong> <strong>Salad</strong> <strong>Master</strong>1/2 cup good quality bottled sweet−and−spicy barbecue sauce1/4 cup thinly sliced scallion greensTo Make the Fried Tortilla Strips:1. In a deep, heavy frying pan, heat several inches of vegetable oil to atemperature of 375 degrees F. Working in batches if necessary to preventovercrowding, carefully add the tortilla strips to the hot oil, submergingthem with a metal skimmer or slotted spoon. Fry the tortilla strips untilevenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer orslotted spoon and transfer them to paper towels to drain and cool. Setaside, 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 the remaining dressingingredients to the bowl and, using a handheld electric mixer at low speed ora whisk, blend together just until smooth, taking care not to incorporatetoo much air into the dressing. Cover with plastic wrap and refrigerate.To Make the Grilled Garlic and BBQ Chicken:3. Preheat a stovetop grill or the broiler. In a mixing bowl, stir togetherthe olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in thismarinade and leave to marinate at room temperature for about 15 minutes.Grill or broil the chicken breasts until cooked through, 5 to 6 minutes perside. Chill thoroughly in the refrigerator. Cut the chicken breasts into3/4−inch cubes and, in a bowl, toss with the barbecue sauce to coat well.Cover with plastic wrap and refrigerate.To Make the <strong>Salad</strong>:4. In a large mixing bowl, toss together the lettuces, basil, jicama,Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the FriedTortilla Strips. Transfer the salads to chilled serving plates. Surroundeach salad with diced tomatoes and the remaining Fried Tortilla Strips. Topeach salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chickenwith the barbecue sauce. Garnish with the scallion.E−Cookbooks Home | Free Newsletter | Food & Cooking Mousepads | Email UsCalifornia Pizza Kitchen BBQ Chicken <strong>Salad</strong> 31
- Page 1: Salad Recipes
- Page 4 and 5: The Salad MasterTable of ContentsCr
- Page 6 and 7: The Salad MasterTable of ContentsPa
- Page 8 and 9: The Salad MasterTable of ContentsYo
- Page 10 and 11: American−Italian Pasta Salad1 (16
- Page 12 and 13: Apple and Celery Salad with Peanuts
- Page 14 and 15: Applebee's Oriental Chicken SaladSa
- Page 16 and 17: Asparagus, Orange and Endive Salad2
- Page 18 and 19: Baked Potato Salad8 potatoes1/2 pou
- Page 20 and 21: Beef Fajita Salad1 (8 ounce) bottle
- Page 22 and 23: Bennigan's Chicken Salad1 lb. chick
- Page 24 and 25: Black Bean And Corn Salad1/3 cup fr
- Page 26 and 27: Broccoli Raison Salad2 large bunche
- Page 28 and 29: Brown Derby's Original Cobb Salad1/
- Page 30 and 31: Buffet Tuna Salad2 − 6 oz. cans t
- Page 32 and 33: The Salad MasterIn a large bowl tos
- Page 34 and 35: Cafe St. Petersburg's Salad2 cups c
- Page 38 and 39: California Salad Bowl1 avocado, pee
- Page 40 and 41: Carrot Salad Supreme1 1/2 cups grat
- Page 42 and 43: Cheesy Layered Salad1 head lettuce,
- Page 44 and 45: Chick−Fil−A Chicken Salad2 Cups
- Page 46 and 47: Chicken Salad with Grapes Walnuts4
- Page 48 and 49: Chilled Summer Salad2 medium zucchi
- Page 50 and 51: Citrus Chicken Salad1 medium−size
- Page 52 and 53: Coconut Ambrosia Salad1 (11 ounce)
- Page 54 and 55: Corn Bread Salad1 pan corn bread, c
- Page 56 and 57: Couscous Summer Salad1/2 cup curran
- Page 58 and 59: Cranberry Salad2 (12 ounce) bags fr
- Page 60 and 61: Crunchy Potato Salad1−1/2 pounds
- Page 62 and 63: Deli Potato Salad6 to 10 potatoes,
- Page 64 and 65: El Torito's Mexican Caesar SaladCil
- Page 66 and 67: Fruit Salad with Champagne Sauce1 c
- Page 68 and 69: Gazpacho Salad1 cucumber, peeled an
- Page 70 and 71: Greek Pasta Salad1/2 cup olive oil1
- Page 72 and 73: Grilled White−and−Sweet−Potat
- Page 74 and 75: Ham And Macaroni Salad1/2 lb. boile
- Page 76 and 77: Harvest Salad1 bunch spinach, rinse
- Page 78 and 79: Hot Chicken Salad2 1/2 cups chopped
- Page 80 and 81: Hot Spinach Salad2 (10 ounce) packa
- Page 82 and 83: Hungarian Cucumber Salad2−3 cucum
- Page 84 and 85: Key West Crab Salad3 cups torn spin
- Page 86 and 87:
KFC Potato Salad2 pounds russet pot
- Page 88 and 89:
Leek SaladJuice of 1 lemon, or to t
- Page 90 and 91:
Linguine with Vegetables1 lb. Lingu
- Page 92 and 93:
Low Fat Chutney Chicken Salad2 cups
- Page 94 and 95:
Low Fat Smoked Eggplant and Yogurt1
- Page 96 and 97:
Luchow's German Potato Salad1 pound
- Page 98 and 99:
Mediterranean Salad1 medium head ro
- Page 100 and 101:
Mitch Murray's Mad Tuna Salad1 cup
- Page 102 and 103:
Orange Blush Lobster Salad2 lbs coo
- Page 104 and 105:
Painted Desert Roasted Pepper Salad
- Page 106 and 107:
Pasta Florentine Salad1 lb. of your
- Page 108 and 109:
Poached Chicken and Walnut Salad2 w
- Page 110 and 111:
Prawn, Avocado and Mango Salad3/4 c
- Page 112 and 113:
Radish SaladAbout 12 radishes, thin
- Page 114 and 115:
Really Cool Shrimp Salad2 Lbs. Medi
- Page 116 and 117:
Red Potatoes and String Beans2 1/2
- Page 118 and 119:
Rice Salad with Ham, Sugar Snap Pea
- Page 120 and 121:
Ruby Tuesday's Chicken Fajita Salad
- Page 122 and 123:
Salt Lake Potato Salad5 large bakin
- Page 124 and 125:
Schilling "Salad Supreme"1 1/2 teas
- Page 126 and 127:
Sesame Chicken SaladDressing:1/4 cu
- Page 128 and 129:
Shrimp Salad1 box elbow macaroni, c
- Page 130 and 131:
Special Macaroni Salad1 (16 ounce)
- Page 132 and 133:
Spicy Pecan Salad1 heart of romaine
- Page 134 and 135:
State Fair Potato Salad3 1/2 pounds
- Page 136 and 137:
Sugar Snap Salad4 cups bibb (or but
- Page 138 and 139:
Szechuan Pasta Salad2 packs Angel h
- Page 140 and 141:
Taffy Apple Salad1 tablespoon all
- Page 142 and 143:
Tarragon Chicken Salad4 boneless, s
- Page 144 and 145:
Tomato and Tapenade Salad1/2 cup pi
- Page 146 and 147:
Tropical Grilled Corn Salad2/3 cup
- Page 148 and 149:
Venison Sausage Salad1 pound veniso
- Page 150 and 151:
Warm Pepper Steak Salad4 ounce beef
- Page 152 and 153:
Wendy's Mandarin Chicken SaladSesam
- Page 154 and 155:
Yogurt Potato Salad3/4 cup yogurt1/