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California Pizza Kitchen The Original BBQ Chicken Chopped Salad

By Todd Wilbur


Score: 5.00. Votes: 1
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Menu Description: "Chopped lettuce, black beans, sweet corn, jicama, cilantro, basil, crispy corn tortilla strips, and Monterey Jack cheese tossed together in our herb ranch dressing. Topped with chopped BBQ chicken breast, diced tomatoes and scallions."

It was probably the popularity of CPK's BBQ chicken pizza that inspired this twist on the original chopped salad. I think the herb ranch dressing that's made here is much better than any ranch dressing you can buy in bottles in your local supermarket, but you can still choose to use one of those on this salad to speed things up, if you prefer. You might also consider substituting ingredients listed here for lower-fat ingredients, such as low-fat mayonnaise, sour cream and fat-free milk. As with any clone, consider this formula as your springboard into a custom dish that suits your own specs.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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Herb Ranch Dressing
  • 2/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup buttermilk (or whole milk)
  • 1 tablespoon white wine vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon minced fresh parsley
  • 1/2 teaspoon minced fresh dill
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
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  • 2 chicken breast fillets
  • 1/4 cup Bull's-Eye barbecue sauce
  • 2 6-inch yellow corn tortillas
  • 2 cups vegetable oil or peanut oil
  • 4 cups chopped iceberg lettuce
  • 4 cups chopped romaine lettuce
  • 2/3 cup diced jicama
  • 1/2 cup canned black beans
  • 1/2 cup frozen sweet white corn kernels (thawed)
  • 1/2 cup Monterey Jack cheese
  • 2 teaspoons chopped cilantro
  • 2 teaspoons chopped basil
  • 2 tomatoes, chopped
  • 2 green onions, chopped (green part only)
  • Do This
    • Restaurant/Brand
      California Pizza Kitchen
    • Instructions

      1. Make herb ranch dressing by whisking together all ingredients in a medium bowl. Cover and chill. 

      2. Preheat grill to high. Cover the chicken breasts with plastic wrap, and use a kitchen mallet to pound them to about 1/2-inch thick. Rub some vegetable oil on each fillet, and sprinkle each with salt and pepper. 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. 

      3. Preheat oil in a medium saucepan over medium heat. Slice the tortillas into thin strips. Drop one strip into the oil as a test—it should bubble and fry to 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 towels.

      4. Assemble each salad by combining 2 cups of iceberg lettuce, 2 cups of romaine lettuce, 1/3 cup jicama, 1/4 cup black beans, 1/4 cup corn, 1/4 cup jack cheese, 1 teaspoon cilantro, and 1 teaspoon basil in a large mixing bowl. Add 1/4 cup to 1/3 cup dressing to each salad and toss well. Spoon each salad onto a serving plate, top with half the chicken, a chopped tomato, and sprinkle with green onion.

      Makes 2 large salads.

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Average rating:

Score: 5.00. Votes: 1
Rating of votes (1)
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Pastor Ralph Unroe
Apr 28, 2015, 21:00

Proof in the eating. Very few recipes not worth trying. None bad yet. Thank you

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