BBQ Chicken Salad

 



I snatched some BBQ chicken salad off of my mom's plate when we were eating at California Pizza Kitchen recently and enjoyed it so much I found my fork sneaking back over to her plate.  My family joked in the past that my mom needed a long fork to taste everyone's food and I appear to be following in her footsteps :)  Here is a copycat recipe that comes really close to the original!

Source: Figuring Out Dinner Blog

Ingredients:
 4 boneless, skinless chicken breasts, seasoned with Montreal Steak seasoning and grilled until cooked thoroughly, then cut into bite-sized pieces and smothered in BBQ sauce (I used Sweet Baby Ray's)
2 heads romaine lettuce, chopped
1/2 jicama, peeled and cut into 1/4 in. strips
2 c. shredded cheddar cheese
1 can black beans
1 c. frozen corn, thawed
1 avocado, seeded, peeled, and cubed
1/4 c. cilantro, chopped
3 tomatoes, diced
1/4 c. green onions, sliced
tortilla strips or chips (I used the crumbed chips at the bottom of the bag)
1 c. ranch dressing (I cut this in 1/2 from the original recipe)
1 Tblsp. green onions, thinly sliced
1 Tblsp. fresh parsley, chopped
1/2 tsp. dill weed, chopped
1/4 tsp. basil, chopped

Instructions:
1. For the dressing, put the 2 cups ranch dressing, green onions (1 tablespoon), parsley, dill weed, and basil in the blender and blend until smooth.  Set aside until ready to serve.
2. For the salad, put all of the ingredients into a large bowl and mix.  Serve with dressing and extra BBQ sauce for garnish.