BBQ Chicken Chopped Salad

During my college years a dear friend of mine introduced me to the BBQ Chicken Chopped Salad while we were dining at California Pizza Kitchen.  I was instantly addicted! I went back time and time again for the delicious meal.  I tried them at numerous restaurants - Ruby's, Islands, and BJs - but the CPK has remained my favorite.  I still eat it to this day when we dine at CPK. 

The blend of flavors is perfect and satisfying.

When I was first married and learning to cook, my husband and I decided that we could re-create this tasty salad at home...and we were right!  It has been a favorite meal at our house for years and years and years.  There is no cooking involved - just chopping and tossing.  So it is a quick weeknight meal that will produce lots of happy tummys!

1 head iceberg lettuce, chopped

1 8 oz can corn, drained

1/2 15 oz can black beans, drained and rinsed

1 cup mozzarella cheese, grated

1 avocado, chopped

2 tbsp basil, chopped

1 cup ranch dressing

2 cups precooked chicken, cubed

1/2 cup BBQ Sauce

10 tortilla chips, crushed

Optional Ingredients:

1 small jicama, diced

1 large roma tomato, diced

Combined lettuce, corn, beans, cheese, avocado, and basil.  Toss together with ranch dressing.  Transfer to a large serving platter.  Sprinkle with tortilla chips.

Combine chicken and BBQ sauce.  Place atop salad.  Enjoy.

Turkey Tortilla Soup

If you are like me, you like Thanksgiving leftovers...but you don't like eating turkey sandwiches for a week.  The last few years I have whipped up this soup and it has always been gobbled (pun intended) up!  I adapted this recipe from a chicken taco soup recipe that a friend from San Diego created.

Turkey Tortilla Soup

1/2 onion, diced

1 clove garlic, minced

1 TBSP olive oil

1 14 oz can tomato sauce

1 14oz can diced tomatoes

1 can corn

1 jalapeno, diced

1 zucchini, cubed

1 carrot, cubed

1 TBSP cumin

1/4 tsp crushed red pepper

1 LB cooked turkey, shredded (If it isn't the day after Thanksgiving and you're craving this soup - try using a rotisserie chicken)

2 cups chicken broth

juice from 1 lime

1 bunch of cilantro, chopped

In a stock pot, heat oil and add onions and garlic.  Cook until onions are translucent and soft.  Add remaining ingredients and bring to a boil.  Boil until carrots are tender, then reduce heat to simmer.  Serve with tortilla strips, cheese, sour cream, and avocado.

Homemade Tortilla Strips

3 corn tortillas

olive oil

kosher salt

Preheat over to 350 degrees.  Brush tortillas with olive oil using a pastry brush and cut into strips.  The easiest and fastest way is to cut them with a pizza cutter.  Place on a baking sheet that has been sprayed with Pam and bake for about 10 minutes or until they are golden brown.  Give them a toss halfway through.

Apple Juice Brined Turkey

• 2 quarts apple juice
• 1 gallon cold water
• 1 cup kosher salt
• 6 cloves garlic, peeled and crushed
• 5 pounds ice cubes

1. Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
2. To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.

Grilled Tarragon Mustard- Turkey

2 TBSP Lemon Juice

2 TBSP Vegetable Oil

1/4 tsp Pepper

2 Turkey Breast Tenderloins

4 1/2 tsp Cider Vinegar

2 TBSP Chicken Broth

1 tsp Dried Tarragon

1/4 Cup Butter, cubed

2 TBSP Dijon Mustard

1.  In a re-sealable plastic bag, combine lemon juice, oil & pepper; add Turkey.  Seal bag & turn to coat.  Refrigerate up to 2 hours.

2.  In a small saucepan, combine vinegar, broth & tarragon.  Bring to a boil; cook until reduced by half.  Reduce heat, add butter & mustard.  Stir until melted, set aside & keep warm.

3.  Drain & discard marinade.  Grill turkey uncovered over medium heat.  Heat for 5 minutes, then baste with mustard sauce.  Cook 10-15 minutes longer until juices run clear.  Basting frequently.

Bruschetta Chicken

1/2 Cup All Purpose Flour
2 Eggs, beaten
4 Boneless, skinless Chicken Breast Halves
1/4 Cup grated Parmesan Cheese
1/4 Cup dry Bread Crumbs
1 TBSP Butter, melted
2 Large Tomatoes, seeded and chopped
3 TBSP minces fresh Basil
2 Garlic cloves, minced1 TBSP Olive Oil
1/2 tsp Salt
1/4 tsp Pepper

1. Place flour and eggs in separate bowls. Dip chicken in flour and then in eggs; place in a greased baking dish. Combine Parmesan and bread crumbs; sprinkle over chicken.

2. Loosely cover baking dish with foil. Bake at 375 degrees for 20 minutes. Uncover and bake 5-10 minutes longer or until meat thermometer reads 170 degrees

3. Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over chicken. Return tot he over for 3-5 minutes or until tomato mixture is heated through.

Grilled Chicken and Veggie Kabobs

4 Cups assorted Vegetable pieces

1/4 Cup Olive Oil

2 Tablespoons White Vinegar

2 teaspoons McCormick Montreal Chicken Seasoning

1 LB Chicken Breast, cut into bite sized pieces

1.  Combine oil, vinegar, and seasoning in a bowl.

2.  Thread ingredients onto skewers

3.  Place in a glass dish, and pour marinade over top.  Refrigerate for 8 hours, or overnight.

4.  Cook on a gas grill on medium heat until tender, and chicken is cooked through.

You can use whatever veggies are in season!  My favorites are Onions, Peppers, Zucchini, Mushrooms, Corn on the cob, Canned potatoes, and Pineapple.

Soda Can Chicken

Ingredients

1 Whole Chicken (4 to 5 lb size)

1/2 Cup Kosher Salt

1/2 Cup Sugar

1/2 Cup Ground Black Pepper

1/2 Cup Paprika

1 Can Soda (ginger ale, or flavored cola) - I used Cherry Coke Zero

Directions

1.  Preheat gas grill to 400 to 450 degrees.  Mix all dry ingredients and rub liberally on the chicken.

2.  Open the can of soda and pour out about 1/2 cup.  Punch some extra holes in the top of the can with a knife to make sure the soda flavoring spreads evenly through the chicken.

3.  Place chicken on the can so that it is standing up with the legs pointing down.

4.  Cook the chicken on the grill using indirect heat.  If you are using a gas grill, turn off the burners on one side and place the chicken on this side.

5.  Close the grill and cook the chicken for about 40 to 45 minutes, then rotate the chicken to ensure even cooking and cook for 40 minutes more.  Avoid opening the grill and peeking in at the chicken.

6.  Once it is done, the chicken should be almost black.  Remove the chicken from the grill and let it site upright - still on the can - for 15 minutes.  After it has rested, remove skin, carve, and serve.