Introduction
This BBQ Chicken Salad brings the signature sweet, smoky, and fresh flavors of the California Pizza Kitchen classic right to your kitchen. You get the perfect balance of cool, crisp veggies, tender chicken coated in BBQ sauce, creamy avocado, and a tangy drizzle of dressing in every bite. It’s a hearty, restaurant-worthy meal that comes together surprisingly easily.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
- 6 cups well chopped romaine lettuce
- ⅓ cup chopped cilantro leaves (thick stems removed)
- 2 tablespoons chopped fresh basil leaves
- 3 green onions (thinly sliced)
- 1 cup corn kernels (frozen or fresh (see Notes section below))
- ½ cup chopped jicama
- 15 ounces canned black beans (rinsed and drained)
- 1 cup shredded Monterey Jack cheese
- ⅓ cup ranch salad dressing
- ⅓ cup BBQ sauce (divided)
- 2 cups chopped cooked chicken breast (such as rotisserie chicken breast meat)
- freshly ground black pepper (to taste)
- 2 limes (cut into wedges)
- 1 cup chopped roma tomatoes
- 1 avocado (chopped)
- Tortilla strips (for garnish)
Instructions
- If using frozen corn, cook according to package directions and let cool completely. If using fresh corn, you may lightly steam it or use it raw.
- In a medium bowl, toss the chopped cooked chicken breast with half of the BBQ sauce (about 2.5 tablespoons) until well coated. Set aside.
- In a large salad bowl, combine the chopped romaine lettuce, cilantro, basil, green onions, corn, jicama, black beans, and Monterey Jack cheese. Toss gently to mix.
- Add the BBQ-coated chicken, chopped roma tomatoes, and chopped avocado to the large bowl. Season the entire salad with freshly ground black pepper.
- Drizzle the salad with the ranch dressing and the remaining half of the BBQ sauce.
- Gently toss the salad just to combine, ensuring the avocado and chicken are distributed.
- Divide among four plates, garnish generously with tortilla strips, and serve immediately with lime wedges on the side for squeezing.
Variations
- Deconstructed Bowl: Serve all the components separately in a large, shallow bowl for a beautiful presentation where everyone can see the layers.
- Warm Version: Sauté the corn and black beans briefly in a pan and toss the warm chicken and warm beans/corn with the cool lettuce for a contrast in temperatures.
- Wrap it Up: Turn the salad into a hearty wrap by piling the mixture into large flour tortillas with an extra drizzle of dressing.
- Spicy Kick: Toss the chicken in a spicy BBQ sauce or add a pinch of chili powder or cayenne to the ranch dressing before drizzling.
Tips for Success
- Chop Uniformly: Chop the romaine, jicama, and chicken into similar, bite-sized pieces for the best texture and easiest eating.
- Dry Lettuce: Ensure your rinsed romaine is thoroughly dried (use a salad spinner) so the dressing clings properly and the salad doesn’t get watery.
- Prep Ahead: Chop all vegetables, rinse the beans, and shred the cheese ahead of time. Store them separately in the fridge and assemble just before serving to keep everything crisp.
- Garnish Last: Add the avocado and tortilla strips right before serving to prevent the avocado from browning and the strips from getting soggy.
Storage & Reheating
Store any undressed leftovers in an airtight container in the refrigerator for up to 2 days. The avocado will not store well, so it’s best added fresh. This salad is best enjoyed cold and is not recommended for reheating.
FAQ
Can I make this salad ahead of time?
Yes, for meal prep, keep all components separate. Combine the dry ingredients (lettuce, herbs, beans, cheese, jicama) in one container. Store the dressed chicken, chopped tomatoes, and avocado in their own containers. Assemble and add dressing just before serving.
What can I use instead of rotisserie chicken?
You can use any cooked chicken. Grilled, baked, or poached chicken breast works perfectly. Shred or chop it to get the 2 cups needed.
My avocado isn’t ripe yet. What can I do?
Place the unripe avocado in a paper bag with a banana or apple for 24-48 hours to speed up the ripening process. If you’re in a pinch, you can simply omit it.
Can I use a different dressing?
Absolutely. While ranch is traditional for the CPK copycat, a cilantro-lime ranch, green goddess, or even a creamy avocado dressing would be delicious complements.
Is jicama necessary? What does it add?
Jicama adds a wonderful, refreshing crunch and a slightly sweet, nutty flavor. If you can’t find it, you can substitute with a crisp apple (like Granny Smith) or more chopped celery for crunch.
How do I make my own tortilla strips?
Cut corn or flour tortillas into thin strips. Toss with a little oil and salt, then bake at 375°F (190°C) for 8-12 minutes, tossing once, until golden and crisp.
