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BBQ Chicken Chopped Salad Tricolore Salad Mix Tricolore Salad Pizza

BROADCAST DATE:   May 13, 2001

BBQ Chicken Chopped Salad
From the Kitchen of:  California Pizza Kitchen

 

3 c. chopped salad greens
1/2 c. Monterey jack cheese
1/4 c. rinsed, drained black beans
1/4 c. sweet white corn kernels
1/2 c. jicama strips (1/4" x 1/4" x 3/4")
3/4 c. fried corn tortilla strips
2 tsp. chopped fresh cilantro
4 oz. ranch dressing

Garnishes
3/4 c. diced tomatoes
3/4 c. fried corn tortilla strips
4 oz. diced grilled BBQ chicken
2 Tbs. BBQ sauce
1 tsp. chopped scallion greens
1/6 wedge lime

1.  Toss all ingredients together, except garnishes.
2.  Place the tossed salad in the center of the plate.
3.  Place the diced tomatoes in a ring around the salad forming a border
4.  Cover the greens with the "garnish" tortilla strips to the edge of the tomatoes.
5.  Spread the chicken pieces over the top of the tossed salad.
6.  Squiggle the BBQ sauce over the chicken.
7.  Sprinkle the scallion greens over the chicken.
8. Garnish the edge of the plate with a lime wedge.

 


Tricolore Salad Mix
From the Kitchen of:  California Pizza Kitchen

 

1/2 lb. radicchio
1/2 lb. baby arugula
1/2 lb. baby red oak

1.  Quarter head of radicchio.
2.  Remove the core from each quarter.
3.  Using the lettuce chopper, cut the radicchio into 1" x 1" pieces and break apart the leaves.
4.  Remove the core from the head of the baby red oak.
5.  Use a knife to cut the baby red oak into 1" x 1" pieces.
6.  Mix the cut radicchio, arugula and baby red oak.

 


Tricolore Salad Pizza
From the Kitchen of:  California Pizza Kitchen

 

8 oz. neapolitan pizza dough (12")
1 Tbs. corn syrup mixture
3 Tbs. parmesan cheese

Salad Garnish
6 c. tricolore salad mix (recipe above)
3/4 c. diced tomatoes
2 oz. dijon balsamic vinaigrette
1 oz. shaved parmesan cheese

All ingredients should be spread to the edge of the dough

1.  Brush the syrup over the entire surface of a 12" dough.
2.  Sprinkle the parmesan over the syrup.
3.  Cook pizza, remove from oven and slice.  Do not pop bubbles that form!  The pizza crust should be bubbly, brown and crispy!
4.  Combine the salad mix, tomatoes and dressing in a container and toss to coat.
5.  Place the salad mixture in the center of the sliced pizza leaving 2" of dough exposed on the outer edge.
6.  Sprinkle the shaved parmesan over the salad.