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Ingredients and seasonings used in make

1. Use Herb Ranch Dressing:
2. Prepare 2/3 cup mayonnaise
3. Take 1/4 cup sour cream
4. Use 1/4 cup buttermilk
5. Take 1 tbsp white wine vinegar
6. Prepare 1 tsp sugar
7. Use 1/2 tsp lemon juice
8. Prepare 1/4 tsp salt
9. Prepare 1/2 tsp mince fresh parsley
10. Use 1/4 tsp onion powder
11. Prepare 1/4 tsp garlic powder
12. Prepare 1/8 tsp ground black pepper
13. Prepare 2 chicken breast
14. Take 1/4 cup bull’s - Eye BBQ sauce
15. Prepare 2-6 inch yellow corn tortilas
16. Prepare 2 cups peanut oil
17. Prepare 3 cup chopped iceberg lettuce
18. Prepare 3 cups chopped romaine lettuce
19. Use 1 cup diced jicama
20. Prepare 1/2 cup canned black beans
21. Prepare 1/2 cup sweet corn kernels (thawed)
22. Prepare 1/2 cup Monterey jack cheese
23. Take 2 tsp chopped coriander
24. Prepare 2 tomatoes cubes
25. Prepare 2 spring onion, chopped
26. Use Slice avocado (Optional)

Wash and cut your veggies, toss with dressing, add in grilled chicken and avocado, and top it with a drizzle of bbq sauce! Toss with ranch dressing as much as you'd like and divide between two serving bowls California Pizza Kitchen at Ala Moana Main Menu Salads The Original BBQ Chicken Chopped Salad The Original BBQ Chicken Chopped Salad Black beans, sweet corn, jicama, fresh cilantro, basil, crispy corn tortilla strips, Monterey Jack, and our housemade herb ranch. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. For dressing, whisk together ingredients in a small bowl and chill for an hour.

Instructions to cook California Pizza kitchen the original BBQ Chicken chopped salad:

1. To make herb ranch dressing : Whisking together all ingredients in a medium bowl. Cover and chill.
2. Preheat grill to high. Cover the chicken breast with plastic wrap and use a kitchen mallet to pound them to about 1/2 inch thick. Rub some peanut oil on each fillet and sprinkle each with salt and pepper.
3. Grill chicken for 3 to 5 minutes per side or until done. When cool, chop chicken into 1/2 inch cubes, mix with barbecue sauce and chill.
4. Preheat oil in a medium saucepan over medium heat.
5. Slice the tortillas into thin strips. Drop one strip into oil as a test. It should bubble and fry a nice golden brown in 2 to 3 minutes. When your oil is hot enough, fry all of the tortilla strips until golden brown, then drain them on paper towel.
6. Assemble the salad by combining iceberg lettuce, romaine lettuce, jicama, black bean, corn, Jack cheese, coriander in a large mixing bowl. Add 1/4 cup to 1/3 cup dressing into the salad and toss well. Top with the BBQ chicken, corn tortillas, tomatoes and sprinkle with green onion.
7. Done and ready to serve!

Black beans, sweet corn, jicama, fresh cilantro & basil, crispy corn tortilla strips, Monterey Jack and herb ranch. Topped with BBQ chicken, tomatoes and scallions. Instructions for California Pizza Kitchen Original BBQ Chicken Chopped Salad Toss the grilled chicken breast in barbecue sauce then set aside. For the dressing, whisk sour cream, onion powder, garlic powder, cilantro, and parsley. Whisk in milk until dressing is smooth, then season with salt and pepper to taste.

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