A Grilled Chicken Caesar Salad, with a zesty dressing and flavorful croutons, is my favorite salad, but a close second goes to the BBQ Chicken Salad. Most restaurants now days seem to have their own variation of this popular salad. Here is my take on it.
BBQ CHICKEN SALAD (Approx. 4 Servings)
HERB RANCH DRESSING
1/2 teaspoon dry mustard
1/4 teaspoon cold water
3/4 cup mayonnaise
1 cup buttermilk
8 tablespoons sour cream
1/2 tablespoon apple cider vinegar
1/2 tablespoon thinly-sliced scallions
1/2 tablespoon diced Chives
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1/2 teaspoon Worcestershire sauce
1 teaspoon minced fresh dill
1/4 teaspoon minced dried oregano
1/2 teaspoon fresh ground black pepper
1/4 teaspoon minced fresh basil
SUBSTITUTION: If you want to save time then you can use a bottled Ranch. Recommendations Kens (Several Varieties), Hidden Valley Ranch Original, Kraft.
GRILLED GARLIC BBQ CHICKEN
1/2 tablespoon olive oil
2 teaspoons salt
4 boneless skinless chicken breasts (5 oz ea)
1/4 cup good-quality sweet-&-spicy (Recommendations: Trader Joes Bold and Smokey, Stubbs Original, my favorite NOH Hawaiian.
Grill Chicken and finish brushing with BBQ sauce.
1/2 head iceberg lettuce (cored, rinsed and dried and cut into thin 1/8" strips)
1/2 head romaine lettuce leaves (separated, trimmed, rinsed, dried, and cut thin strips)
12 large fresh basil leaves, cut 1/8-inch strips
1 lb jicama, cut 1/4-inch by 1/4-inch by 3/4-inch strips
2 cups shredded monterey jack cheese
1 cup canned black beans, rinsed drained
1 cup canned sweet white corn kernels, drained
3 tablespoons chopped fresh cilantro
2 lbs fresh ripe tomatoes, cut into 1/2-inch dices
1/2 cup good-quality sweet-&-spicy barbecue sauce
1 Siced Avocado
For the restaurant look, place items in sections on top pf salad (like in picture) Drizzle Ranch dressing and fresh BBQ sauce on top, top with grilled sliced chicken and finish with tortilla strips.