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 tablespoons 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
To make fried tortilla strips: In a deep, heavy frying pan, heat several inches
of oil to 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 and transfer them to paper towels to drain and cool.
Set aside, uncovered.
To make the dressing: In large bowl, stir together mustard and cold water to
form a paste. Set aside for 10 minutes.
Add mayonnaise, buttermilk, sour cream, vinegar, green onions, garlic, parsley,
Worcestershire, dill, oregano, pepper and basil. Whisk together until smooth. Cover
To make the grilled chicken: Heat the grill or broiler. In a mixing bowl, stir
together the olive oil, garlic, soy sauce and salt. Add the chicken and cover with
marinade for 15 minutes. Grill chicken for 5 to 6 minutes per side, or until cooked
through. Chill thoroughly in the refrigerator. Cut the chicken into 3/4-inch cubes
and toss with the barbecue sauce to coat well. Cover and refrigerate.
To assemble the salad: In a large mixing bowl, toss together the lettuces, basil,
jicama, cheese, beans, corn, cilantro, 1 to 1 1/2 cups of dressing (just until lightly
coated; there will be extra) and half the tortilla strips. Transfer the salad to
chilled serving plates. Surround each salad with diced tomatoes and the remaining
tortilla strips. Top each salad with chunks of chicken and drizzle the chicken with
barbecue sauce and garnish with the green onions.
Per serving: 652 calories (percent of calories from fat, 56), 31 grams protein,
43 grams carbohydrates, 9 grams fiber, 41 grams fat, 97 milligrams cholesterol,
820 milligrams sodium
Posted by FootsieBear at Recipe Goldmine 10/14/2001 10:39 am.