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Menu Description: Chopped lettuce, black beans, sweet corn,
jicama, cilantro, basil, crispy corn tortilla strips, and Monterey jack cheese tossed together in our herb ranch dressing. Topped wiht chopped BBQ chicken breast, diced tomatoes and scallions.


Herb Ranch Dressing:

2/3 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk (or whole milk)
1 tbsp white wine vinegar
1 tsp granulated sugar
1/2 tsp lemon juice
1/4 tsp salt
1/2 tsp minced fresh parsley
1/2 tsp minced fresh dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp ground black pepper


2 skinless chicken breast fillets
1/4 cup Bull's-Eye barbecue sauce
two 6-inch yellow corn tortillas
2 cups vegetable oil or peanut oil
4 cups chopped iceberg lettuce
4 cups chopped romaine lettuce
2/3 cup diced jicama
1/2 cup frozen sweet corn kernels, thawed
1/2 cup shredded Monterey jack cheese
2 tsp chopped cilantro
2 tsp chopped basil
2 tomatoes, chopped
2 green onions, chopped (green part only)

1. Make herb ranch dressing by whisking together all ingredients in a medium bow. Cover and chill.

2. Preheat grill to high. Cover chicken fillets with plastic wrap, and use a kitchen mallet to pound them to about 1/2-inch thick. Rub some vegetable oil on each fillet, and sprinkle each with salt and pepper. Grill chicken for 3 to 5 minutes per side, until done. When cool, chop chicken into 1/2-inch cubes, mix with barbecue sauce, and chill.

3. Heat oil in a medium saucepan over medium heat. Slice tortillas into thin strips. Drop 1 strip into the oil as a test -- if should bubble and fry to a nice golden brown in 2 to 3 minutes. When your oil is hot enough, fry all of the tortilla strips until golden brown, then drain them on paper towels.

4. Assemble each salad by combining 2 cups of iceberg lettuce, 2 cups of romaine lettuce, 1/3 cup jicama, 1/4 cup corn, 1/4 cup jack cheese, 1 teaspoon cilantro, and 1 teaspoon basil in a large mixing bowl. Add 1/4 cup to 1/3 cup dressing to each salad and toss well. Spoon each salad onto a serving plate, top with half the chicken, a chopped tomato, and sprinkle with green onion.

Makes 2 large salads.

Source: More Super Secret Restaruant Recipes by Todd Wilbur (Plume, Penguin Group, 2007)
 
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