California Pizza Kitchen BBQ Chicken Salad
For the Salad: 1/2 head iceberg lettuce, cored, rinsed, dried, and cut into 1/8−inch−wide strips 1/2 head romaine lettuce leaves, separated and trimmed, rinsed, dried, and cut into...
Ingredients
- 1/2head iceberg lettuce, cored, rinsed, dried, and cut into 1/8
- 1/2head romaine lettuce leaves, separated and trimmed, rinsed,
- 12large fresh basil leaves cut into 1/8−inch−wide strips
- 1poundjicama, cut into 1/4 x 1/4 x 3/4−inch strips
- 2cupshredded monterey jack cheese
- 1cupcanned black beans, rinsed and drained
- 1cupcanned sweet white corn kernels, drained
- 3tablespoonchopped fresh cilantro
Directions
- 1
For the Salad: 1/2 head iceberg lettuce, cored, rinsed, dried, and cut into 1/8−inch−wide strips 1/2 head romaine lettuce leaves, separated
- 2
In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees F
- 3
Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skim
- 4
Fry the tortilla strips until evenly golden, 1 to 2 minutes
- 5
Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool
- 6
Set aside, uncovered
- 7
To Make the Garden Herb Ranch Dressing: 2
- 8
In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste