California Pizza Kitchen BBQ Chicken Salad

Grilled BBQ Chicken

½ T. olive oil

½ T. minced garlic

2 t. soy sauce

2 t. salt

4 boneless chicken breasts

¼ c. Winger’s bbq sauce or bbq sauce (recipe below)

Combine olive oil, garlic, soy sauce, salt.  Place with chicken breasts in a gallon zip loc bag and marinate at least 15 minutes.  Grill chicken and cut into ¾ inch chunks.  Toss with bbq sauce.  Refrigerate.

BBQ Sauce

1 c. brown sugar

½ c. Franks Hot Sauce

Stir while heating on stove until sugar is dissolved. Allow to cool.

Salad

½ head iceberg lettuce

½ head romaine lettuce

12 large basil leaves—cut in ¼  inch strips.

1 lb jicama—cut in ¼ by ¼ by ¾ inch strips

3 T. chopped cilantro

2 lbs fresh tomatoes—cut into ½ inch chunks

2 c. shredded Monterey Jack Cheese

1 can black beans—drained

1 can sweet white corn kernels—drained

½ c. bbq sauce (recipe above)

1 package Hidden Valley Ranch Dressing—made according to pkg. directions
Tortilla Strips (Usually found near the croutons)

In a large salad bowl combine iceberg lettuce, romaine lettuce, basil, jicama, cilantro.  Serve with tomatoes, cheese, beans, corn and fried tortilla strips.  Drizzle with  sauce, ranch dressing, and tortilla strips.