CPK BBQ CHICKEN SALAD (COPYCAT RECIPE)
This CPK BBQ Chicken Salad is one you're going to want to make! Light, very flavorful, and cheaper than going to a restaurant! Holla!
Provided by California Pizza Kitchen's Copycat Recipe
Categories Salad
Time 20m
Number Of Ingredients 12
Steps:
- In a large bowl, combine lettuce with basil, cilantro, black beans, corn, cheese and jicama. Toss with ranch dressing {as much as you'd like} and divide between two serving bowls.
- Place diced tomatoes around the edges of each bowl, top with avocado slices and diced grilled chicken. Drizzle bbq sauce over top the whole thing and serve.
- *If you did not grill your chicken with BBQ sauce, dice your cooled chicken breast, toss in a little bbq sauce, place on salad and drizzle with more sauce.
Nutrition Facts : Calories 506 kcal, Carbohydrate 42 g, Protein 11 g, Fat 36 g, SaturatedFat 7 g, Cholesterol 22 mg, Sodium 792 mg, Fiber 13 g, Sugar 18 g, ServingSize 1 serving
CALIFORNIA PIZZA KITCHEN BBQ RANCH CHICKEN SALAD RECIPE
Make our California Pizza Kitchen BBQ Ranch Chicken Salad Recipe at home tonight for your family. With our Secret Restaurant Recipe your BBQ Ranch Chicken Salad will taste just like California Pizza Kitchen.
Provided by Mark
Categories BBQ Sauce Salad Salad Dressing
Time 1h50m
Number Of Ingredients 22
Steps:
- Add all ingredients to a small bowl. Mix well. Set aside. This can be done in advance. Store, covered, in the refrigerator, until ready to use.
- Cut both ends off of red onion. Peel off papery skin.
- Using a mandolin, slice into thin rounds (as thin as you can get them).
- Separate all the rings and lay them into a shallow baking dish.
- Cover with 1 1/2 -2 cups buttermilk. Set aside and allow to soak for 30 - 45 minutes.
- In a large bowl, mix together flour, salt, cayenne and black pepper.
- Heat oil in a deep skillet to 350°F.
- Using tongs, remove a small amount of onions from the dish. Allow excess buttermilk to drip off.
- Toss onions in flour mixture to coat. Shake off excess.
- Place floured onions into hot oil. Shallow fry until crispy and golden, flipping half way through, about 2 - 3 minutes per side.
- Remove from oil. Place onto a paper towel-covered plate to drain.
- Repeat with remaining onions until all have been cooked. Set aside until ready to use.
- Season chicken with salt and pepper on both sides.
- Bake or grill chicken breasts to an internal temperature of 165°F. During last few minutes of cooking, baste the chicken breasts with 3/4 cups of the BBQ sauce, making sure to get both sides. Set aside to cool. Cut into bite-sized cube pieces. This, too, can be done in advance. Store, covered, in the refrigerator, until ready to use.
- Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
- Pull the two halves of the avocado apart and remove the pit with a spoon.
- Use the spoon to scoop the avocado out of the skin.
- Cut avocado flesh into cubes.
- Divide lettuce evenly among four large salad plates or bowls.
- Add 1/4 of tomato, corn, black beans and avocado
- Top each salad with 1/4 of the cubed up chicken breast.
- Add a handful of the onion straws.
- Top with a drizzle of the BBQ Ranch Dressing and a drizzle of the remaining BBQ sauce.
- Sprinkle a bit of cilantro over top, to garnish.
- Serve cold.
CALIFORNIA PIZZA KITCHENS BBQ CHICKEN SALAD
The employees at Pizza Kitchens rate this number one! What's not to love with the crunch of the jicama, corn chips, and lettuces; the explosions of different flavors with every bite; and the contrast of the sweet-and-spicy barbecue sauce with the cool ranch dressing...mmmm...mmmm!
Provided by Sharon123
Categories Chicken Breast
Time 40m
Yield 8 appetizer servings, 4 serving(s)
Number Of Ingredients 32
Steps:
- To Make the Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees. Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.
- To Make the Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
- To Make the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.
- To Make the Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the scallion.
Nutrition Facts : Calories 1035.5, Fat 45.7, SaturatedFat 17.5, Cholesterol 152.2, Sodium 2870.1, Carbohydrate 106.1, Fiber 21.1, Sugar 31.5, Protein 56
CALIFORNIA PIZZA KITCHEN BBQ CHICKEN PIZZA
This pizza is easy to replicate at home. Using ready made dough, store bought barbecue sauce and rotisserie or leftover cooked chicken, it comes together in no time.
Provided by Kana K.
Categories < 60 Mins
Time 42m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Position an oven rack in the lowest position and place a pizza stone on it. Preheat the oven to its highest setting, 500°F or higher, for 30 minutes to 1 hour.
- While the oven is preheating, allow the dough to come to room temperature on the counter. Toss the chicken with 2 tablespoons of the barbecue sauce and set aside.
- Cut a piece of parchment to fit your pizza stone and place the dough on it. Use your fingers to gently press and stretch the dough into a large circle. Spread with the remaining barbecue sauce, then scatter the chicken on top. Sprinkle the pizza with the Gouda and mozzarella cheese, then top with the onion.
- Carefully transfer the parchment with pizza onto the pizza stone. Bake for 10 to 12 minutes, until crust is browned and cheese is bubbly. Sprinkle the cilantro on top just before serving.
Nutrition Facts : Calories 485.6, Fat 24.8, SaturatedFat 12.6, Cholesterol 150.4, Sodium 933.5, Carbohydrate 18.3, Fiber 0.6, Sugar 12.7, Protein 44.9
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