California Pizza Kitchen BBQ Chicken Chopped Inspired Salad

Ingredients

• 1 pound boneless, skinless chicken thighs
  

• 1 tablespoon canola oil
  

• ¾ teaspoon salt, divided
  

• ⅓ cup reduced-fat plain strained (Greek-style) yogurt
  

• ¼ cup whole milk
  

• 1 tablespoon extra-virgin olive oil
  

• 1 tablespoon lime juice, plus wedges for serving
  

• 1 teaspoon dried dill
  

• 1 teaspoon dried parsley
  

• ½ teaspoon garlic powder
  

• ½ teaspoon onion powder
  

• ¼ teaspoon ground pepper
  

• ⅓ cup barbecue sauce
  

• 6 cups chopped romaine lettuce hearts
  

• 1 (15.5 ounce) can no-salt-added black beans, rinsed
  

• 1 ½ cups fresh or thawed frozen corn kernels
  

• 1 cup shredded Monterey Jack cheese, divided
  

• ¼ cup finely chopped fresh basil
  

• ¼ cup finely chopped fresh cilantro, plus more for garnish
  

• 2 small avocados, cut into 18 slices
  

• 1 cup peeled jicama strips
  

• 1 cup tortilla strips
  

• 2 cups chopped plum tomatoes.

Directions

Step 1

Use a grill pan and preheat over a medium-high heat. Pat chicken dry with paper towels; brush with canola oil and season both sides evenly with 1/4 teaspoon salt. Cook, turning occasionally, until grill marks appear on both sides and an instant-read thermometer inserted into the thickest part registers 165°F, 8 to 10 minutes. After this, transfer to a large plate; let cool for 15 minutes.

Step 2

While grilling the chicken, whisk yogurt, milk, olive oil, lime juice, dill, parsley, garlic powder, onion powder, pepper and the remaining 1/2 teaspoon salt in a small bowl until smooth.

Step 3

Now chop the grill chicken into bite-size pieces, place in a medium bowl. Add barbecue sauce; toss until well coated.

Step 4

Mix lettuce, black beans, corn, 3/4 cup cheese, basil, cilantro and the dressing in a large bowl; toss with tongs until well coated.

Step 5

Mix and divide the salad among 6 bowls (about 1 1/2 cups each). Top each with 3 avocado slices, about 3 tablespoons jicama, about 3 tablespoons tortilla strips and 2 teaspoons cheese; add 1/3 cup tomatoes around the edges of each bowl. Top each bowl with 1/2 cup barbecue chicken. Garnish with additional cilantro and serve with lime wedges, if desired. Now enjoy your delicious California Pizza Kitchen BBQ Chicken Chopped Inspired Salad!

Nutrition Facts (per serving)

475 Calories

26g Fat

36g Carbs

30g Protein