California Pizza Kitchen BBQ Chicken Salad
A copycat of CPK's famous salad: grilled BBQ chicken over mixed greens with black beans, corn, tortilla strips, and a homemade herb ranch dressing.
AmericanChickenAdvanced45 minBy Northstar
Ingredients
Servings
4
- 4 halves boneless skinless chicken breast halves
- 0.5 cup BBQ sauce
- 12 corn tortillas, cut into 1/4-inch strips
- 2 0.8 cup mayonnaise
- 1 cup buttermilk
- 7 tbsp sour cream
- 2 0.5 tbsp apple cider vinegar
- 2 tsp minced garlic
- 1 0.5 tsp fresh dill, minced
- 1 0.5 tsp fresh parsley, minced
- 1 tsp Worcestershire sauce
- 8 cup mixed salad greens
- 1 cup black beans, drained
- 1 cup corn kernels
- 0.5 cup jicama, diced
- 0.5 cup shredded Monterey Jack cheese
Instructions
- 1
Marinate chicken in BBQ sauce. Grill until cooked through, then slice.
- 2
Deep-fry tortilla strips until golden and crisp; drain and season with salt.
- 3
Whisk together mayonnaise, buttermilk, sour cream, vinegar, garlic, dill, parsley, and Worcestershire for the ranch dressing.
- 4
Divide greens among plates. Top with sliced chicken, black beans, corn, jicama, and cheese. Add tortilla strips. Drizzle with ranch dressing.
Tags
saladcopycatBBQ chickenrestauranttortilla stripsranchamerican