Barbecue Chicken Salad from The Ginger Snap Girl, inspired from California Pizza Kitchen

Posted on Apr 1 2012 - 12:35am by Matt Kaludi

Serves 4 entree portions

2 large boneless, skinless chicken breasts (about 1 pound)
1/4 cup plus 1/3 cup barbecue sauce (I used Lucille’s)
1 large head of romaine lettuce, washed, air dried, and cut into 1-2 inch pieces
1 tablespoon of finely chopped cilantro (optional)
1 cup frozen petite white corn
1 teaspoon olive oil
1/2 cup black beans, drained and rinsed
1 large avocado, peeled and sliced into chunks
2 cups cherry or grape tomatoes, halved
4 green onions, thinly sliced on the bias (at an angle)
1/2 cup grated monterey jack cheese
12 round tortilla chips, crushed
Ranch dressing, about 1 cup (I used Litehouse lite ranch dressing, found in the refrigerator section of the produce section)
1 lime cut into 4 wedges

Preheat oven to 350 degrees.  Lightly spray an 8 inch baking dish with cooking spray. Spread half of the 1/4 cup of barbecue sauce on the bottom of the baking dish.  Place chicken breasts on top of the sauce and spread the remainder of 1/4 cup of sauce on top of the chicken breasts.  Bake for 30 minutes, or until cooked through and clear juices run out of the chicken.  Transfer chicken from the baking dish to a cutting board and allow to cool for at least 15 minutes.  Once chicken is cooled, cut into 1 inch chunks and place in a medium bowl.  Toss the cut chicken with 1/3 cup barbecue sauce.


While the chicken is baking, heat a small nonstick skillet over medium-high heat and add olive oil to the pan.  Add the frozen corn (do not thaw) to the pan and stir.  Allow corn to cook over medium heat for about 10-12 minutes, stirring occasionally.  You want to allow the corn to roast and get lightly browned.  You can also grill fresh corn on the cob if it’s available.  Remove corn from heat and allow to cool.

In a large bowl toss the lettuce with the ranch dressing.  Add cilantro and toss to evenly distribute.  Divide lettuce amongst 4 entree portion bowls.  Top lettuce with tomatoes, black beans, roasted corn, avocados, cheese and green onions.  Divide barbecue chicken amongst the 4 bowls and sprinkle each evenly with crushed tortilla chips.  To finish place a lime wedge in each bowl.  Don’t forget to squeeze the lime over the salad….it’s what makes it!

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