Ingredients
FRIED TORTILLA STRIPS
- vegetable oil, for deep-frying
- 12 corn tortillas, cut 1/4-inch strips
GARDEN HERB RANCH DRESSING
- 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 scallions
- 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
GRILLED GARLIC BBQ CHICKEN
- 1/2 tablespoon olive oil
- 1/2 tablespoon minced garlic
- 2 teaspoons soy sauce
- 2 teaspoons salt
- 4 boneless skinless chicken breasts (5oz ea)
- 1/4 cup Gayle's Sweet'N'Sassy BBQ Sauce
SALAD
- 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 bean, 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 Gayle's Sweet'N'Sassy BBQ Sauce
- 6 Boneless, skinless Chicken Breast
- Salt and Pepper