It's time for another What's Cooking recipe swap hosted by Sarah at A Taste of Home Cooking. This month's theme was summer salads. Dave and I often talk about how we should make some new entree salads, but then we never actually follow through. I was thrilled to receive this salad recipe from Sarah herself for this swap. I've only eaten at California Pizza Kitchen once or twice and never tried this salad. So I can't speak to how much like the original it is, but I can tell you that we loved it! I often grill too much chicken so this was a great way to utilize some leftovers. This meal also comes together quickly which makes it another weeknight rotation option for us.
You will need:
*2-3 Romaine hearts, chopped
*1/4 cup basil leaves, chiffonade
*1/4 cup fresh cilantro, chopped
*1 cup black beans, rinsed and drained
*1 cup sweet corn
*2 tablespoons minced red onion
*1 cup grated Monterey Jack cheese
*1/4-1/2 cup ranch dressing
*1 large tomato, diced or grape tomatoes, halved
*1 ripe avocado, sliced
*2 grilled chicken breasts, diced and tossed in barbeque sauce (or you could grill in BBQ sauce)
*additional barbeque sauce for serving
1. Combine the lettuce, basil, cilantro, black beans, corn, red onion, and cheese in a large bowl. Toss with enough ranch dressing to coat. Place tomatoes around the edges of the bowl; top with avocado slices and diced grilled chicken. Drizzle barbeque sauce on top and serve.
Yum! That salad looks beautiful and delicious!
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