grilled chicken chopped in 1 inch or smaller pieces (marinate in lowry’s mesquite lime and grill)
1-2 C shredded cabbage
1 head romaine lettuce chopped
1-2 tomatoes chopped
4 green onions chopped
1 C thawed frozen sweet corn
1 C black beans drained and rinsed
1 C jicama diced or julienned
1 C red pepper diced
1 C shredded jack cheese
1 C avocado diced
1 C coarse crushed corn chips
Mix ½ C BBQ sauce with ¼ ranch dressing (lighthouse peppercorn ranch or homemade ranch). Toss together all ingredients and mix in dressing to taste. Serve with extra chips and fresh lime juice.
** This recipe was created 10 plus years ago after my first trip to California Pizza Kitchen and having this salad. I studied it, had my friend Shannon order it the next week and list off the ingredients to me over the phone, and I made it. Now we have CPK here, but funny thing is...I like my salad better!
** I find that this salad is best served at a party with the cheese, avacado, chips and dressing on the side. Then if the salad isn't eaten in one sitting, it stays fresh. Great for a big group and so yummy at a BBQ!
*PS Thanks Kate for the photo!
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