Copycat California Pizza Kitchen BBQ Chicken Chopped Salad
This salad is inspired by California Pizza Kitchen's BBQ chicken salad, with crisp lettuce and jicama, sweet BBQ chicken and juicy corn kernels. You can cook the chicken thighs on a grill pan, or use an outdoor grill if the weather permits. Tortilla strips add a welcome crunch to the salad—find them in the salad dressing aisle at major supermarkets.
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon neutral oil, such as canola or avocado
- ¾ teaspoon salt, divided
- ⅓ cup reduced-fat plain strained (greek-style) yogurt
- ¼ cup whole milk
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lime juice, plus wedges for serving
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground pepper
- ⅓ cup barbecue sauce
- 6 cups chopped romaine lettuce hearts
- 1 (15.5 ounce) can no-salt-added black beans, rinsed
- 1 ½ cups fresh or thawed frozen corn kernels
- 1 cup shredded monterey jack cheese, divided
- ¼ cup finely chopped fresh basil
- ¼ cup finely chopped fresh cilantro, plus more for garnish
- 2 small avocados, cut into 18 slices
- 1 cup peeled jicama strips
- 1 cup tortilla strips
- 2 cups chopped plum tomatoes
Directions
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