Bbq Chicken Chopped Salad

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Epicurious Editor

ingredients

• For the Garden Herb Ranch Dressing
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cold water
• 2 3/4 cups mayonnaise
• 1 cup buttermilk
• 7 tablespoons sour cream
• 2 1/2 tablespoons apple cider vinegar
• 1 1/2 tablespoons thinly sliced green onions
• (green and white parts)
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh Italian parsley
• 1 1/2 teaspoon Worcestershire sauce
• 1 teaspoon minced fresh dill
• 1/2 teaspoon minced fresh oregano
• (or 1/4 teaspoon dried)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon minced fresh basil

• For the Grilled Garlic BBQ Chicken
• 1 1/3 tablespoons olive oil
• 1 1/3 tablespoons minced garlic
• 2 teaspoons soy sauce
• 2 teaspoons salt
• 20 ounces boneless, skinless chicken breasts
• 1/4 cup good-quality bottled sweet-and-spicy barbecue sauce

• For the salad
• 1/2 head iceberg lettuce, cut into 1/8-inch-wide strips
• 1/2 head romaine lettuce, cut into 1/8-inch-wide strips
• 12 large fresh basil leaves, cut into 1/8-inch-wide strips
• 1 pound jicama, cut into 1/4 x 1/4 x 3/4-inch strips
• 2 cups shredded Monterey jack cheese
• 1 cup canned black beans, rinsed and drained
• 1 cup canned sweet white corn kernels, drained
• 3 tablespoon schopped fresh cilantro
• 2 pounds ripe tomatoes, cut into 1/2-inch dice
• 1/2 cup good-quality bottled sweet-and-spicy barbecue sauce
• 1/4 cup thinly sliced green onions

directions

Source: TasteBook