Best California Pizza Kitchens Bbq Chicken Salad Recipes

CPK BBQ CHICKEN SALAD (COPYCAT RECIPE)

Steps:

• In a large bowl, combine lettuce with basil, cilantro, black beans, corn, cheese and jicama. Toss with ranch dressing {as much as you'd like} and divide between two serving bowls.
• Place diced tomatoes around the edges of each bowl, top with avocado slices and diced grilled chicken. Drizzle bbq sauce over top the whole thing and serve.
• *If you did not grill your chicken with BBQ sauce, dice your cooled chicken breast, toss in a little bbq sauce, place on salad and drizzle with more sauce.

CALIFORNIA PIZZA KITCHEN BBQ RANCH CHICKEN SALAD RECIPE

Steps:

• Add all ingredients to a small bowl. Mix well. Set aside. This can be done in advance. Store, covered, in the refrigerator, until ready to use.
• Cut both ends off of red onion. Peel off papery skin.
• Using a mandolin, slice into thin rounds (as thin as you can get them).
• Separate all the rings and lay them into a shallow baking dish.
• Cover with 1 1/2 -2 cups buttermilk. Set aside and allow to soak for 30 - 45 minutes.
• In a large bowl, mix together flour, salt, cayenne and black pepper.
• Heat oil in a deep skillet to 350°F.
• Using tongs, remove a small amount of onions from the dish. Allow excess buttermilk to drip off.
• Toss onions in flour mixture to coat. Shake off excess.
• Place floured onions into hot oil. Shallow fry until crispy and golden, flipping half way through, about 2 - 3 minutes per side.
• Remove from oil. Place onto a paper towel-covered plate to drain.
• Repeat with remaining onions until all have been cooked. Set aside until ready to use.
• Season chicken with salt and pepper on both sides.
• Bake or grill chicken breasts to an internal temperature of 165°F. During last few minutes of cooking, baste the chicken breasts with 3/4 cups of the BBQ sauce, making sure to get both sides. Set aside to cool. Cut into bite-sized cube pieces. This, too, can be done in advance. Store, covered, in the refrigerator, until ready to use.
• Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
• Pull the two halves of the avocado apart and remove the pit with a spoon.
• Use the spoon to scoop the avocado out of the skin.
• Cut avocado flesh into cubes.
• Divide lettuce evenly among four large salad plates or bowls.
• Add 1/4 of tomato, corn, black beans and avocado
• Top each salad with 1/4 of the cubed up chicken breast.
• Add a handful of the onion straws.
• Top with a drizzle of the BBQ Ranch Dressing and a drizzle of the remaining BBQ sauce.
• Sprinkle a bit of cilantro over top, to garnish.
• Serve cold.

BBQ CHICKEN PIZZA - CALIFORNIA PIZZA KITCHEN STYLE

Steps:

• To make BBQ Chicken: In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through.
• Once chilled, coat the chicken with 2 tablespoons BBQ sauce; set aside in the refrigerator.
• To make the pizza: Place the pizza stone in the center of the oven and preheat to 500 degrees F for one hour before cooking pizzas.
• Use a large spoon to spread ¼ cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked Gouda cheese over the sauce. Cover with ¾ cup shredded Mozzarella. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional ¼ cup Mozzarella over the top of the pizza.
• Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface. Slice.

CALIFORNIA PIZZA KITCHENS BBQ CHICKEN SALAD

Steps:

• To Make the Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees. Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.
• To Make the Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
• To Make the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.
• To Make the Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the scallion.