BBQ Chicken Chop Salad

Dressing

• 1

  In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes.

• 2

  Add the remaining dressing ingredients to the bowl and, using a handheld mixer on low or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing.

• 3

  Cover with plastic wrap and refrigerate.

Chicken

• 1

  Preheat a stovetop grill or the broiler.

• 2

  In a mixing bowl, stir together the olive oil, garlic, soy sauce and salt. Turn the chicken breasts in this marinade and leave to at room temperature for about 15 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side.

• 3

  Chill thoroughly in the refrigerator.

• 4

  Cut the chicken breasts into 3/4" cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.

Salad

• 1

  In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the tortilla strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining tortilla strips.

• 2

  Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the green onions.