BBQ Chicken Chopped Salad, Summer Ranch Dressing & Green Chile Drop Biscuits
Today I am sharing with you the salad of my adolescence. I can’t even tell you how many times I have ordered the BBQ Chicken Chopped Salad from CPK, but the fact that I still love it 25+ years after first eating it says a lot. This salad is delicious every time I eat it and perfect for a summer dinner or if you need to meal prep lunches! Throw together the fastest batch of Green Chile Drop Biscuits for a little extra something to round out your meal.
BBQ Chicken Chopped Salad
Ingredients
- 8 cups lettuce, romaine, iceberg, or a combo of both, shredded
- 2 cups cooked chicken, diced
- 1 cup corn, fresh, canned, or thawed from frozen
- 1 cup black beans, rinsed and drained
- 1 cup grape tomatoes, halved, or diced tomato
- 1 cup jicama, diced
- tortilla strips, store-bought or homemade
- barbecue sauce
- ranch dressing, store-bought or homemade; see notes for recipe links
Instructions
- Divide the lettuce among 4 large salad bowls. Divide up the chicken, corn, black beans, tomatoes, and jicama. Top with tortilla strips and drizzle with a small amount of Barbecue sauce, then serve with Ranch dressing.
Ranch Dressing
Ingredients
- 1 clove garlic
- 1 green onion, whole, sliced
- 1/2 cup fresh herbs, parsley, dill, basil, or cilantro
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1 tbsp red wine vinegar
- 1 tsp sugar
- salt and pepper, to taste
Instructions
- Mince the garlic in a food processor, then add the sliced green onion and herbs and process again. Add the remaining ingredients and process until smooth. Season to taste with salt and pepper.
Green Chile Drop Biscuits
Ingredients
- 1 1/2 cups flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 stick butter, cold, cut into small pieces
- 1 clove garlic, finely minced or grated
- 1 cup pepper jack cheese, shredded
- 1 4- oz can green chiles, drained
- 3/4 cup whole milk
Instructions
- Preheat oven to 400 degrees.
- In a mixing bowl, combine the flour, baking powder, and salt. Cut the butter into the flour until the largest pieces are the size of peas. Add the garlic, shredded cheese, and green chiles. Stir to combine, then add the milk and stir to form a dough. Drop the mixture by the scoop or spoonful onto parchment-lined baking sheets. Bake until nicely golden brown, about 11-14 minutes depending on their size.
