Sunday, May 17, 2009

BBQ Chicken Chopped Salad

Occasionally, when my son and I are out at the mall, we like to stop at California Pizza Kitchen for lunch. When we do, we share a bowl of their split pea soup(so good and so far I haven't been able to replicate it!) and a BBQ Chicken Chopped Salad. It's a pretty healthy and flavorful meal and I love that my 3 year old will scarf down every morsel of this salad. Here is my take on this salad, the salad dressing is a little different, but it tastes great! So simple and most everything can be prepared ahead, so for those week night dinners when there is never enough time, this recipe is for you! Keep in mind, you can use more or less of any item, add something new, etc., it's super versatile!

1/2 head romaine lettuce, chopped
1/2 head iceberg lettuce, chopped
1 14 oz. can black beans, drained and rinsed
1 14 oz. can no salt corn, drained
1 avocado, chopped into chunks
1 tomato, chopped
1 small jicama,peeled and chopped
2 TBS. cilantro, chopped
1 lb. grilled chicken breasts, chopped
1/2 C. shredded jack cheese
3 corn tortillas, thinly sliced and fried(optional)

1/2 C. light ranch
1/4 C. bbq sauce

In a small bowl, combine ranch and bbq sauce and set aside. Combine lettuce, corn, beans, cilantro, cheese and jicama in a large bowl. Pour dressing over top and toss to coat. Arrange salad on plates and top with tomato, avocado, chicken and tortilla strips. Serves 4-6.

Ever tried jicama?: You will LOVE it! It's crunchy, slightly sweet and starchy and tastes somewhere between a potato and an apple. Plus, it's high in Vitamin C and FIBER! Try it with dip to spice up your crudite platter.

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