Tuesday, September 15, 2009

Recipe of the Week: BBQ Chicken Chopped Salad

One of my favorite things at California Pizza Kitchen is the BBQ Chicken Chopped Salad. I get this about 90% of the time we eat there. It is delicious! It seems relatively easy to re-create, but imagine my delight when I opened the October issue of Good Housekeeping yesterday and found a REAL recipe for it!

Active time 15 minutes
Total time 25 minutes
Makes 4 main-dish servings

1 c. corn kernels (from 2 ears of corn)
1 tsp. vegetable oil
3 skinless, boneless chicken-breast halves (1 lb.)
Salt and pepper
1 tbsp. barbecue sauce
2 limes
1/4 c. light ranch dressing (CPK has THE BEST ranch dressing - I wish I could buy it!)
2 hearts romaine lettuce, coarsely chopped (6.5 cups)
3/4 c. c. loosely packed fresh cilantro leaves, chopped
1 sm. jicama (10 to 12 oz.), peeled and cut into 1/4-in. chunks (2 c.) (I leave this off!)
1 can (15 to 15.5 oz.) pink or pinto beans, rinsed and drained (CPK uses black beans - my fave!)
1 ripe med. tomato, chopped
1 c. shredded Monterey Jack cheese
1 c. crushed tortilla chips
It doesn't call for it, but add avocado chunks if you like it!

1. In microwave-safe bowl, place corn and 2 tablespoons water; cover with vented plastic wrap. Microwave on High 1 minute; drain and refrigerate.
2. Brush large ridged grill pan with oil; heat on medium until hot. With flat side of meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness. Sprinkle with 1/4 tsp salt and 1/4 tsp freshly ground black pepper to season both sides. Working in batches if necessary, cook chicken 12 to 14 minutes or until juices run clear when pierced with tip of knife, turning over once. Transfer to cutting board; brush with barbecue sauce. Cool slightly; cut into 1-inch chunks.
3. Into small bowl, from 1 lime, squeeze 1 tablespoon juice. Cut remaining lime into 4 wedges and reserve. With fork, whisk dressing into lime juice. In large bowl, toss lettuce and cilantro with half of lime dressing until evenly coated; place on serving platter. Top lettuce with jicama, beans, tomato, cheese, chips, avocado, and chicken. Drizzle remaining dressing all over, and serve with reserved lime wedges.

Thanks Good Housekeeping! If you don't get this magazine, you're missing out!

1 comment:

Anna Catherine said...

Yay! It's my favorite too! I'm so glad you put this up!