BBQ Chicken Chopped Salad

Who loves California Pizza Kitchen? I do! This is just like the salad I order every time I eat there. The first time I ate at CPK was in New York City. Ironic, no?

Once again, another winning recipe from The Sisters Cafe!

After making this many times, I just throw crumbled tortilla chips on top. It saves a ton of time and still tastes great!
2 large chicken breasts, cooked and shredded (I cube mine since that’s how CPK does it)

1 cup BBQ sauce

1/2 head Romaine lettuce, chopped (I use all Romaine because I don’t like iceberg)

1/2 head Iceberg lettuce, chopped

1 can corn, drained

1 can black beans, drained and rinsed

1 bunch green onions, chopped

1/2 bunch cilantro, chopped

4 Roma tomatoes, diced

2 Haas avocados, diced

shredded cheese, Mexican blend or cheddar

crispy tortilla strips

Stir shredded chicken in with the BBQ sauce until well coated. Of course you can use less or more sauce, it’s up to you! Toss together the lettuce, cilantro, corn, beans, and chopped veggies. Top with shredded chicken, cheese and crispy tortilla strips. Drizzle ranch or cilantro lime dressing over salad and enjoy!

To make crispy tortilla strips simply slice about 10 corn tortillas in narrow strips and place on cookie sheet. Spray with vegetable oil cooking spray and sprinkle generously with salt. Place under the broiler and let bake until crispy and brown around the edges.

This makes enough salad to feed a huge family. I called my mom and had her come over to help us eat it & there was still a ton left over! Such a great salad, and hearty enough to eat as your main course. Mmm cilantro :)

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