Ingredients

For the fried tortilla strips: Vegetable oil for deep-frying 12 corn tortillas, cut into 1/4-inch-wide strips (about 6 cups) 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 teaspoons 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-by- 1/4-by- 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 tablespoons chopped 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

Description

To Make Fried Tortilla Strips: In A Deep, Heavy Frying Pan, Heat Several Inches Of Oil To 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 Slott

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