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BBQ Chicken Salad
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Description
A knockoff of my favorite salad at California Pizza Kitchen. I love all the textures in this salad (crunchy, smooth, crisp) and the combination of flavors (sweet from the corn, a little spicy from the BBQ sauce, tangy from the vinagrette, and fresh cilantro). I was rewarded when my husband told me he “could eat like this every night”.
Ingredients
- FOR THE CHICKEN:
- 6 whole Chicken Tenders
- ⅓ cups BBQ Sauce, Plus Extra For Drizzling
- FOR THE DRESSING:
- 2 cloves Garlic, Minced
- 1 teaspoon Kosher Salt
- 4 Tablespoons Red Wine Vinegar
- 4 Tablespoons Olive Oil
- FOR THE SALAD:
- 1 head Romaine Lettuce, Chopped
- 1 cup Mixed Greens, Chopped
- 1 whole Roma Tomato, Chopped
- ¼ cups Red Onion, Diced
- ½ whole Jicama, Diced
- 1 cup Cheddar Cheese, Shredded
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
- 1 can (14 Oz. Size) Corn, Drained
- ½ cups Cilantro, Chopped
- 1 whole Avocado, Chopped
- ½ cups Crushed Tortilla Chips
Preparation
There are 3 parts to this recipe.
FOR THE CHICKEN:
Combine the chicken and BBQ sauce in a bowl or plastic bag, and allow to sit in the fridge for at least 20 minutes to an hour.
Fire up your grill. Grill chicken over direct, medium heat for 6-8 minutes, turning once. Chunk it up with your knife, and set aside while you assemble the salad.
FOR THE DRESSING:
A mini food processor makes fast work of this. If you have one, just combine the garlic, salt, vinegar, and olive oil and pulse till combined. If you don’t have one, then mince the garlic, add the salt and rub the garlic into it till it forms a bit of a paste. Add the olive oil and vinegar and whisk together.
SALAD:
Add both types of lettuce, tomato, onion, jicama, cheese, black beans, corn, and cilantro to a serving bowl. Drizzle with the vinagrette and give a good toss! Add the avocado to the top, so as not to mush. Top with the chicken and drizzle extra BBQ sauce over top. Finally add some crushed tortilla chips on top for some crunch!
Enjoy!
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