As I was scarfing down this incredible salad, my husband said something like "Weren't you going to put this one on your food blog?" And then I said something like "Crap! Do you think anyone will notice that it's partially eaten?" By then he was too busy chewing, so I just figured it's like when you're selling a house. If it looks "lived in" it's more cozy, right? Here's my cozy salad. :)
I love getting this dish from the restaurant, but it's actually not my most favorite of the salads they serve. That would be the Thai Crunch salad, which I have also replicated at home. It was yummy, but too work intensive and full of obscure ingredients that I wouldn't buy for anything else. I probably ended up spending more to make it at home than I would to get it at the restaurant. The BBQ salad, however, is easy peasy, and the only ingredient I don't buy often is the jicama. We will definitely have this salad again.
For the chicken:
1 T olive oil
1 T minced garlic
2 t soy sauce
2 t salt (kosher is best, but table salt is fine too)
4 boneless skinless chicken breasts
1/4 c. barbecue sauce
Stir together the first four ingredients. Turn the chicken in this marinade and allow it to sit for at least 15 minutes. Grill or broil the chicken until cooked through, about 5 to 6 minutes per side. Chill thoroughly, then shred. Toss with the barbecue sauce until coated.
For the salad:
lettuce (iceberg/romaine mix is good)
jicama, peeled and chopped
Monterey Jack or cheddar cheese
canned corn, drained
canned black beans, rinsed and drained
fried corn tortilla strips (or crushed corn chips)
*the recipe I used also called for basil and cilantro, but I left them out because I was too lazy to go buy fresh herbs. I'm sure the salad would be superb with them, but it was still wonderful without!
Toss lettuce, jicama, cheese, corn, beans, and dressing together. Transfer the salad to chilled serving plates, and top individual servings with tomatoes, tortilla strips, and chicken.