Friday, March 12, 2010

CPK Barbeque Chicken Salad

We love having salads for dinner, and this salad frequents our dinner table quite often. One of my first jobs as a teenager was working for California Pizza Kitchen, and it is STILL one of my favorite restaurants of all time. I recently used homemade BBQ sauce, which was delicious, but it's still great with any store bought kind as well (we love Sweet Baby Ray's).

CPK Barbeque Chicken Salad
-Adapted from Bethany G.-

12 white corn tortillas
oil for frying

1 lg. head romaine lettuce
2 tomatoes, chopped
1/4 c. cilantro
1 avocado, chopped
1/4 c. sliced green onions
1/4 c. diced red onions
1/2 c. shredded cheese
1 can corn
1 can black beans
2 cups shredded chicken
lime wedges
ranch dressing
barbeque sauce

In a saute pan, heat oil over medium heat until rippling. Meanwhile, cut tortillas in half, and then into 1/4 inch strips. To test the oil temperature, place one tortilla strip in-- If it sinks to the bottom without sizzling, it's not hot enough. But if the oil immediately starts to turn the tortilla brown, turn down the heat. Deep-fry strips until crispy. Drain on paper towel and immediately sprinkle with salt.

Shred cooked chicken in a bowl and add BBQ sauce until lightly coated.

Wash and dry all vegetables. Thinly slice romaine and chop all veggies. Add everything to a large bowl except tortilla strips, limes, BBQ sauce and dressing. Toss well.

Serve tossed salad in bowls and drizzle with ranch and BBQ sauce. Top each bowl with tortilla strips and serve with lime wedges on the side.

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1 comment:

  1. I made this tonight and it is SO good-- way better than at CPK in my opinion! We'll be making this again for sure:)

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