Barbecue Chicken Salad

My sister introduced me to Barbecue Chicken Salad at California Pizza Kitchen. I loved it. I love just about anything they have at CPK. I wrote down what was in the salad one of the times I had it and went home and tried to recreate it. It was okay but didn't quite test like CPK's version. I found a recipe on line and tried it out. Although I have tweaked it a little bit I do use the marinade exactly. I don't know who wrote the recipe but thanks to whomever you are.

This salad is a little extensive. I was in the kitchen a good 2 hours yesterday getting it ready. You could do it in steps so that you are not doing everything at once but plan on 2 hours start to finish. It is so yummy and well worth not skipping steps to make it turn out wonderfully.

Salad
1 head Romaine Lettuce
1 head iceberg Lettuce
1 can Black Beans rinsed and drained
1-2 cups corn
jicama
3-4 T cilantro
1 cup Monterey Jack cheese
Ranch Dressing

Toss together add:

BBQ Chicken
diced tomatoes
green onion
Corn tortilla strips


Barbecue Chicken Recipe
1 1/3 T Olive Oil
1 1/3 T minced garlic
2 tsp Soy Sauce
2 tsp Salt
1/4 c sweet and spicy BBQ sauce
5 boneless skinless chicken breast
Marinade for at least 1 hour longer is better. You can cook it on the BBQ or stove top. Make sure that you coat the chicken with the remaining sauce in the bowl while on the BBQ. If you make in a pan I recommend dicing it first.

Fried Tortilla Strips
Canola Oil
12 corn tortilla
cut 1/4 inch wide place in med-med high heated oil. Cook until crisp and barely changing color. They change fast.



Serves 8-10, ENJOY!