Well today I am actually supposed to be posting my latest Daring Baker Challenge, but I just don’t want to yet. It was cheesecake and it is sitting in my fridge waiting to be gussied up and photographed and I just am not in the mood. Tomorrow maybe. But I am in the mood for a lovely Mexican inspired salad. It truly is love on wheels.
I am really making up for my lack of Mexican food this last week. I think James hates it when I get in these ruts. Once while I was in college down at BYU I had one of these obsessive moments. I had bought a huge bag of grapefruit since it was grapefruit season and I was so excited to eat one. I don’t know if anyone out there in the great big world likes to put salt on their grapefruit, but that is how I do it. I ate one of the delicious little juicy globes, and had to have another, and another…..and yet two more. A total of 5 luscious grapefruits in about 15 minutes. I would squeeze every bit of juice out of each fruit, and then on to the next. It was so so so good. Until about 40 minutes later. Sorry this may be a bit graphic. You know how corn looks the same going in as it does coming out……so do grapefruit. I’m afraid I had a date with the toilet that night, and it took me a few days to eat another grapefruit. So now you know how obsessive I can be with a food group. Sorry about the visual image 
So on to the salad. It is a knock off of The California Pizza Kitchen’s BBQ Chicken Salad. It’s really easy, and if you have all the ingredients on hand it is quick too. My kids love it, except Jake and remember he is growing up on peanut butter sandwiches. I hope you love it too.
BBQ Chicken Salad
1 head iceberg lettuce (it is the only time I use iceberg)
1/2 jicama peeled and chopped into matchstick pieces
1 can corn rinsed and drained
1 can black beans rinsed and drained
3-4 green onions sliced thin
2 honking huge chicken bossoms grilled and sliced (or any leftover shredded chicken you have. A rotisserie chicken would work really well here.)
fresh salsa
avocado
Place all the ingredients in a large bowl except for the salsa and avocado. Add those to your liking on each individual plate. Pour the dressing over the salad. Top with the salsa, avocado, shredded cheddar cheese, a drizzle of your favorite BBQ sauce, and Tostitos Lime chips. Delish!! A squeeze of fresh lime is lovely too.
Cilantro Lime Dressing
1 c. mayo
1/2- 2/3 c. buttermilk
1 T. minced dried onion
1 bunch cilantro
1/2 jalepeno (or more if your brave)
1/4 c. lime juice
zest of 1 lime
1 T. sugar
1 t. salt
pepper
Place all the ingredients in a blender and whiz the heck out of it. It turns a lovely green and is dang good. This will make more than just one salad needs, but it keeps in the refrigerator well.
That is kind of a bum deal!
I’m glad one person in the world is as obsessed with food as I am! I love your stinking guts even if grapefruit goes through you whole.
Lisa –
Finally a comment—I LOVE your blog! I made these wonderful chicken enchiladas last night, and NO ONE liked them! SUCKS! I was so excited to post it, and decided it wasn’t worth it! Thanks for your cooking insperation!
Hey Lisa, this is your cousin Jenny, I got off face book so I haven’t been able to communicate with you. I L.O.V.E. your blog! I am making your BBQ salad tonight for Cinco de Mayo! You crack me up, I eat grapefruit the same way. My mouth is watering just thinking about it! Your family is darling, I look forward to trying more of you recipes, so keep them coming!