This salad, tossed in generous amounts of BBQ sauce, is for people who don't like to eat salads.
According to California Pizza Kitchen, their Original BBQ Chicken Chopped Salad has been their “most popular salad since 1985.” The chopped salad has a great medley of textures, from mushy beans to crunchy tortilla strips—all smothered with a very generous serving of barbecue sauce. And since the salad’s primary flavor comes from the barbecue sauce, we recommend picking up a good brand.
2 grilled chicken breasts, diced
½ cup barbecue sauce
¾ cup sour cream
¼ cup milk
½ tsp onion powder
½ tsp garlic powder
¼ cup cilantro, finely chopped
2 tbsp parsley, finely chopped
salt and pepper, to taste
4 cups romaine lettuce, shredded
1 cup black beans
1 cup corn kernels
1 cup singkamas (jicama),
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¼ cup Monterey Jack cheese, grated
½ cup fried tortilla strips
¼ cup cilantro
¼ cup basil, torn
¾ cup tomato, diced
¼ cup spring onion, thinly sliced
1 lime, cut into wedges
Prepare chicken: Toss grilled chicken breast in barbecue sauce. Set aside.
Make the dressing: Whisk sour cream, onion powder, garlic powder, cilantro, and parsley together in a bowl. Add milk, whisking until smooth. Season with salt and pepper to taste.
Toss salad: Combine romaine, black beans, corn, jicama, cheese, tortilla, cilantro, and basil in a bowl. Add enough dressing to coat all the ingredients, tossing in between each addition so that the vegetables are well coated.
Assemble: Transfer salad onto a large platter. Top with tomatoes and coated chicken. Garnish with spring onions and serve with lime on the side.
