Bbq Chicken Chopped Salad

• For the Garden Herb Ranch Dressing
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cold water
• 2 3/4 cups mayonnaise
• 1 cup buttermilk
• 7 tablespoons sour cream
• 2 1/2 tablespoons apple cider vinegar
• 1 1/2 tablespoons thinly sliced green onions
• (green and white parts)
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh Italian parsley
• 1 1/2 teaspoon Worcestershire sauce
• 1 teaspoon minced fresh dill
• 1/2 teaspoon minced fresh oregano
• (or 1/4 teaspoon dried)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon minced fresh basil
• For the Grilled Garlic BBQ Chicken
• 1 1/3 tablespoons olive oil
• 1 1/3 tablespoons minced garlic
• 2 teaspoons soy sauce
• 2 teaspoons salt
• 20 ounces boneless, skinless chicken breasts
• 1/4 cup good-quality bottled sweet-and-spicy barbecue sauce
• For the salad
• 1/2 head iceberg lettuce, cut into 1/8-inch-wide strips
• 1/2 head romaine lettuce, cut into 1/8-inch-wide strips
• 12 large fresh basil leaves, cut into 1/8-inch-wide strips
• 1 pound jicama, cut into 1/4 x 1/4 x 3/4-inch strips
• 2 cups shredded Monterey jack cheese
• 1 cup canned black beans, rinsed and drained
• 1 cup canned sweet white corn kernels, drained
• 3 tablespoon schopped fresh cilantro
• 2 pounds ripe tomatoes, cut into 1/2-inch dice
• 1/2 cup good-quality bottled sweet-and-spicy barbecue sauce
• 1/4 cup thinly sliced green onions

1. To make the dressing: In large bowl, stir together mustard and cold water to form a paste. Set aside for 10 minutes.
2. Add mayonnaise, buttermilk, sour cream, vinegar, green onions, garlic, parsley, Worcestershire, dill, oregano, pepper and basil. Whisk together until smooth. Cover and refrigerate.
3. To make the grilled chicken: Preheat the grill or broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce and salt. Add the chicken and cover with marinade for 15 minutes. Grill chicken for 5 to 6 minutes per side, or until cooked through. Chill thoroughly in the refrigerator. Cut the chicken into 3/4-inch cubes and toss with the barbecue sauce to coat well. Cover and refrigerate.
4. To assemble the salad: In a large mixing bowl, toss together the lettuces, basil, jicama, cheese, beans, corn, cilantro, 1 to 1 1/2 cups of dressing (just until lightly coated; there will be extra) and half the tortilla strips. Transfer the salad to chilled serving plates. Surround each salad with diced tomatoes and the remaining tortilla strips. Top each salad with chunks of chicken and drizzle the chicken with barbecue sauce and garnish with the green onions.

dressing, dry mustard, cold water, mayonnaise, buttermilk, sour cream, apple cider vinegar, green onions, garlic, fresh italian parsley, worcestershire sauce, dill, fresh oregano, freshly ground black pepper, fresh basil, garlic, olive oil, garlic, soy sauce, salt, chicken breasts, barbecue sauce, salad, romaine lettuce, basil, jicama, shredded monterey jack cheese, black beans, sweet white corn, cilantro, tomatoes, barbecue sauce, green onions

Taken from www.epicurious.com/recipes/member/views/bbq-chicken-chopped-salad-1273488 (may not work)