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 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

Description

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