California Pizza Kitchen BBQ Chicken Salad Recipe
CPK's BBQ chicken salad has everything—grilled chicken, fresh greens, crunchy tortilla strips, and that smoky-sweet dressing!Grilling the chicken with a little barbecue sauce before slicing adds an extra layer of flavor. It's the only way I'll do it.I like using romaine for the base because it holds up well with all the toppings and doesn’t get soggy.If you want the dressing to taste just like CPK’s, mixing ranch with barbecue sauce is the way to go.I always toss the salad before serving instead of just drizzling the dressing on top—it makes every bite balanced.
Ingredients
- 2 Chicken Breasts grilled
- 1 Avocado sliced
- 1 cup Corn Kernels
- 1 cup Black Beans
- 1/2 cup Jicama diced
- 1 cup Monterey Jack Cheese shredded
- 1 cup Tortilla Strips
- 1/2 cup Tomato diced
- 1/4 cup Ranch Dressing
- 1/4 cup BBQ Sauce
- 3 cups Romaine Lettuce chopped
Instructions
- Grill the chicken breasts and allow them to cool.
- Once cooled, slice them into strips.
- In a large mixing bowl, combine the chopped romaine lettuce, avocado, corn, black beans, jicama, and tomatoes.
- Add the sliced chicken and Monterey Jack cheese to the salad.
- Mix gently.
- In a separate bowl, whisk together the ranch dressing and BBQ sauce.
- Then pour over the salad mixture.
- Toss the salad to ensure everything is well coated with the dressing.
- Finally, top with tortilla strips.
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