• 1 Cup Cooked Quiona
  • 1 15 oz. Can Black Beans Rinsed and Drained
  • 1 15 oz. Can Corn
  • 2 Cups Shredded BBQ Chicken
  • 1/4 Cup Fresh Lime Juice
  • 2 Tablespoons Fresh Basil
  • 1 Roma Tomato, Diced
  • 1 Avocado, Chopped
  • 2-4 Tablespoons BBQ Sauce
  • 3 Tablespoons Monterey Jack Cheese
  • 3 Scallions (green onions), Chopped
  • Cilantro for Garnish
  • 1 Roma Tomato, Diced

I saw this salad on Pinterest and couldn’t wait to try it!  I added a few more ingredients to my liking.  This salad exceeded my expectations in every way!  It was light, hearty, and so full of flavor!

I used to work at California Pizza Kitchen and I know all the ingredients to their famous BBQ Chicken Salad.  This recipe is pretty similar to their salad, (minus the lettuce and jicama!)  I left out the jicama in this recipe because I think it would have taken me the same amount of time to cut up the jicama than to cook the whole meal.  I will definitely add this the next time I make it.  It needs that extra crunch.  If you want it to taste exactly like CPK, use romaine lettuce instead of quiona and garnish with cooked tortilla strips.

Step 1:

In a large bowl, toss together quiona, chicken, corn, black beans, fresh basil, and lime juice.  Season mixture with salt and pepper.

Step 2:

Add mixture to a small serving bowl.  Top with scallions, cilantro, tomato, and shredded cheese.  I add the avocado last so it stays nice and green.  Drizzle BBQ sauce over the top.

Step 3:

Serve warm or at room temperature.

*Note, to make this meal quick and easy, I bought a garlic flavored rotisserie chicken, shredded it in a bowl and mixed in the BBQ sauce.