Californiapizzakitchensbbqchickensalad Recipes

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CALIFORNIA PIZZA KITCHEN BBQ CHICKEN PIZZA

This pizza is easy to replicate at home. Using ready made dough, store bought barbecue sauce and rotisserie or leftover cooked chicken, it comes together in no time.

Provided by Kana K.

Categories     < 60 Mins

Time 42m

Yield 2-3 serving(s)

Number Of Ingredients 7



California Pizza Kitchen BBQ Chicken Pizza image

Steps:

  • Position an oven rack in the lowest position and place a pizza stone on it. Preheat the oven to its highest setting, 500°F or higher, for 30 minutes to 1 hour.
  • While the oven is preheating, allow the dough to come to room temperature on the counter. Toss the chicken with 2 tablespoons of the barbecue sauce and set aside.
  • Cut a piece of parchment to fit your pizza stone and place the dough on it. Use your fingers to gently press and stretch the dough into a large circle. Spread with the remaining barbecue sauce, then scatter the chicken on top. Sprinkle the pizza with the Gouda and mozzarella cheese, then top with the onion.
  • Carefully transfer the parchment with pizza onto the pizza stone. Bake for 10 to 12 minutes, until crust is browned and cheese is bubbly. Sprinkle the cilantro on top just before serving.

Nutrition Facts : Calories 485.6, Fat 24.8, SaturatedFat 12.6, Cholesterol 150.4, Sodium 933.5, Carbohydrate 18.3, Fiber 0.6, Sugar 12.7, Protein 44.9

1 lb pizza dough
8 ounces cooked chicken, chopped
1/3 cup barbecue sauce, divided
1/2 cup smoked gouda cheese, shredded
3/4 cup mozzarella cheese, shredded
1/2 small red onion, thinly sliced
2 tablespoons fresh cilantro, chopped

CALIFORNIA PIZZA KITCHENS BBQ CHICKEN SALAD

The employees at Pizza Kitchens rate this number one! What's not to love with the crunch of the jicama, corn chips, and lettuces; the explosions of different flavors with every bite; and the contrast of the sweet-and-spicy barbecue sauce with the cool ranch dressing...mmmm...mmmm!

Provided by Sharon123

Categories     Chicken Breast

Time 40m

Yield 8 appetizer servings, 4 serving(s)

Number Of Ingredients 32



California Pizza Kitchens Bbq Chicken Salad image

Steps:

  • To Make the Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees. Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.
  • To Make the Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
  • To Make the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.
  • To Make the Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the scallion.

Nutrition Facts : Calories 1035.5, Fat 45.7, SaturatedFat 17.5, Cholesterol 152.2, Sodium 2870.1, Carbohydrate 106.1, Fiber 21.1, Sugar 31.5, Protein 56

vegetable oil, for deep-frying
12 corn tortillas, cut 1/4-inch strips
1/2 teaspoon dry mustard
1/4 teaspoon cold water
3/4 cup mayonnaise
1 cup buttermilk
8 tablespoons sour cream
1/2 tablespoon apple cider vinegar
1/2 tablespoon thinly-sliced scallion top, and whites
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1/2 teaspoon Worcestershire sauce
1 teaspoon minced fresh dill
1/4 teaspoon minced dried oregano
1/2 teaspoon fresh ground black pepper
1/4 teaspoon minced fresh basil
1/2 tablespoon olive oil
1/2 tablespoon minced garlic
2 teaspoons soy sauce
2 teaspoons salt
4 boneless skinless chicken breasts (5 oz ea)
1/4 cup good-quality sweet-&-spicy barbecue sauce
1/2 head iceberg lettuce (cored, rinsed and dried and cut into thin 1/8" strips)
1/2 head romaine lettuce leaf (separated, trimmed, rinsed, dried, and cut thin strips)
12 large fresh basil leaves, cut 1/8-inch strips
1 lb jicama, cut 1/4-inch by 1/4-inch by 3/4-inch strips
2 cups shredded monterey jack cheese
1 cup canned black beans, rinsed drained
1 cup canned sweet white corn kernels, drained
3 tablespoons chopped fresh cilantro
2 lbs fresh ripe tomatoes, cut into 1/2-inch dices
1/2 cup good-quality sweet-&-spicy barbecue sauce

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