Texas Twist BBQ Chicken Salad
Indulge in the vibrant and flavorful 'Texas Twist BBQ Chicken Salad', a delightful fusion of textures and tastes that tantalize your palate. Crunchy jicama, crispy corn tortilla strips, and fresh, crisp lettuces create a refreshing base, while the grilled chicken coated in sweet and spicy barbecue sauce adds a smoky, savory touch. This dish bursts with flavors from the creamy garden herb ranch dressing, mingling with juicy tomatoes, zesty cilantro, and rich Monterey Jack cheese. Perfect for gatherings or a hearty appetizer, this salad is a feast for the senses that is sure to impress your friends and family!
8
Servings
365
Calories
30
Ingredients
Ingredients
Vegetable Oil
for deep-frying
Corn Tortillas
12 (cut into 1/4-inch strips)
Dry Mustard
1/2 teaspoon
Cold Water
1/4 teaspoon
Mayonnaise
3/4 cup
Buttermilk
1 cup
Sour Cream
8 tablespoons
Apple Cider Vinegar
1/2 tablespoon
Thinly-Sliced Scallion
1/2 tablespoon (both tops and whites)
Minced Garlic
4 teaspoons (2 teaspoons for dressing and 2 teaspoons for marinade)
Minced Fresh Italian Parsley
2 teaspoons
Worcestershire Sauce
1/2 teaspoon
Minced Fresh Dill
1 teaspoon
Minced Dried Oregano
1/4 teaspoon
Fresh Ground Black Pepper
1/2 teaspoon
Minced Fresh Basil
1/4 teaspoon
Olive Oil
1/2 tablespoon
Soy Sauce
2 teaspoons
Salt
2 teaspoons
Boneless Skinless Chicken Breasts
4 (5 oz each)
Good-Quality Sweet-&-Spicy Barbecue Sauce
1/2 cup (divided (1/4 cup for coating chicken, 1/4 cup for drizzling))
Iceberg Lettuce
1/2 head (cored, rinsed, dried, and cut into thin 1/8" strips)
Romaine Lettuce
1/2 head (separated, trimmed, rinsed, dried, and cut into thin strips)
Fresh Basil Leaves
12 large (cut into 1/8-inch strips)
Jicama
1 lb (cut into 1/4-inch by 1/4-inch by 3/4-inch strips)
Shredded Monterey Jack Cheese
2 cups
Canned Black Beans
1 cup (rinsed and drained)
Canned Sweet White Corn Kernels
1 cup (drained)
Chopped Fresh Cilantro
3 tablespoons
Fresh Ripe Tomatoes
2 lbs (cut into 1/2-inch dice)
Instructions
1
To prepare the Fried Tortilla Strips, heat vegetable oil in a deep, heavy frying pan to 375°F (190°C). In batches, carefully add the tortilla strips to the hot oil using a slotted spoon, frying until they are golden brown, which takes about 1 to 2 minutes. Remove with the slotted spoon and place on paper towels to drain and cool. Set aside.
2
For the Garden Herb Ranch Dressing, stir together the dry mustard and cold water in a mixing bowl to create a paste. Let it sit for 10 minutes. Add the mayonnaise, buttermilk, sour cream, apple cider vinegar, scallions, minced garlic, parsley, Worcestershire sauce, dill, oregano, black pepper, and basil. Blend together using a hand mixer or whisk until smooth, being careful not to add too much air. Cover and refrigerate until ready to use.
3
To make the Grilled Garlic and BBQ Chicken, preheat a stovetop grill or the broiler. Mix olive oil, minced garlic, soy sauce, and salt in a bowl. Add the chicken breasts, turning to coat them in the marinade. Let them marinate at room temperature for about 15 minutes. Grill or broil the chicken for 5 to 6 minutes per side, or until fully cooked. Cool in the refrigerator, then cut into 3/4-inch cubes. Toss the chicken with 1/4 cup of barbecue sauce until evenly coated and refrigerated until serving.
4
For the Salad, in a large mixing bowl, combine iceberg lettuce, romaine, basil, jicama, Monterey Jack cheese, black beans, corn, cilantro, and half of the fried tortilla strips. Toss gently with the garden herb ranch dressing. Divide the salad mixture onto chilled serving plates and surround each plate with diced tomatoes and the remaining fried tortilla strips. Top each salad with the grilled BBQ chicken and drizzle with additional barbecue sauce. Garnish with sliced scallions before serving.
Nutrition Information
23g
Fat
29g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Texas Twist BBQ Chicken Salad?
It is a vibrant fusion salad featuring crunchy jicama, crispy tortilla strips, fresh lettuces, and grilled BBQ chicken with a garden herb ranch dressing.
How many servings does this recipe provide?
This recipe yields 8 servings.
What is the calorie count per serving?
Each serving contains approximately 365 calories.
How much protein is in each serving?
Each serving provides 15g of protein.
What kind of oil is used for frying the tortilla strips?
Vegetable oil is used for deep-frying the corn tortilla strips.
At what temperature should I fry the tortilla strips?
Heat the vegetable oil to 375 degrees Fahrenheit (190 degrees Celsius).
How long does it take to fry the tortilla strips?
They should be fried in batches for about 1 to 2 minutes until golden brown.
How do I prepare the mustard paste for the dressing?
Stir together 1/2 teaspoon of dry mustard and 1/4 teaspoon of cold water and let it sit for 10 minutes.
What dairy products are in the Garden Herb Ranch Dressing?
The dressing contains buttermilk and sour cream.
Which fresh herbs are included in the ranch dressing?
The dressing uses minced fresh Italian parsley, fresh dill, and fresh basil.
How should the ranch dressing be blended?
Use a hand mixer or whisk to blend ingredients until smooth, being careful not to add too much air.
What ingredients are needed for the chicken marinade?
The marinade consists of olive oil, minced garlic, soy sauce, and salt.
How long should the chicken marinate at room temperature?
Let the chicken breasts marinate for about 15 minutes.
How long do I grill or broil the chicken?
Grill or broil the chicken for 5 to 6 minutes per side or until fully cooked.
How is the chicken prepared for the salad after grilling?
Cool the chicken in the refrigerator, cut it into 3/4-inch cubes, and toss with barbecue sauce.
What types of lettuce form the base of the salad?
The salad uses a mix of iceberg lettuce and romaine lettuce.
How should the lettuce be cut?
Both the iceberg and romaine lettuce should be cut into thin 1/8-inch strips.
What is jicama and how is it used here?
Jicama is a root vegetable cut into 1/4-inch by 1/4-inch by 3/4-inch strips to add crunch.
What type of cheese is used?
The recipe calls for 2 cups of shredded Monterey Jack cheese.
Which canned vegetables are added to the salad?
Rinsed and drained canned black beans and drained canned sweet white corn kernels are included.
How much cilantro is used in the recipe?
The recipe uses 3 tablespoons of chopped fresh cilantro.
How are the tomatoes prepared?
Two pounds of fresh ripe tomatoes are cut into 1/2-inch dice.
How do I assemble the salad?
Combine lettuces, basil, jicama, cheese, beans, corn, cilantro, and half the strips with dressing, then plate and top with BBQ chicken, tomatoes, and remaining strips.
What is used to garnish the final dish?
Garnish the salad with sliced scallions before serving.
Is there a specific barbecue sauce recommended?
The recipe suggests using a good-quality sweet-and-spicy barbecue sauce.
How much barbecue sauce is used in total?
A total of 1/2 cup is used, divided between coating the chicken and drizzling over the salad.
What are some of the flavor profiles of this dish?
It is described as smoky, savory, sweet, spicy, and creamy with fresh herbal notes.
Can this be served as an appetizer?
Yes, it is perfect as either a hearty appetizer or a main course gathering dish.
What textures can I expect from this salad?
Expect a mix of crunchy jicama, crispy tortilla strips, and fresh, crisp lettuces.
What tags are associated with this recipe?
Tags include salad, chicken, bbq, appetizer, fresh, herb dressing, tex-mex, healthy, and crunchy.