California Pizza Kitchen's Original BBQ Chicken Chopped Salad

You all know how much I love a good chopped salad. I've been trying to do one salad a week in the summer, so as soon as I saw this California Pizza Kitchen's Original BBQ Chicken Chopped Salad on Lauren's Latest Facebook page I knew I had to make it ASAP.

This is one awesome salad. Awesome. I loved everything about it - the tang of the red onion and BBQ sauce mixed with the cool creaminess of the ranch dressing and avocado. The basil (and I'm sure the cilantro, too, if I had remembered to ask SP to buy it) added complexity to the romaine. I love the pop of corn kernels in salad and the black beans were a great way to add protein and a slight creaminess. And you can never go wrong with fresh tomatoes this time of year. Everything came together beautifully and I wished the bowl had been twice as big.

I love that Baby Girl eats salad now. She snacked on all the ingredients as I was chopping them up and then chowed down on her portion. This was a great weeknight meal. I was able to grill the chicken during the day so I didn't even have to turn on the stove or dirty a pot/pan at dinnertime.

California Pizza Kitchen's Original BBQ Chicken Chopped Salad
Slightly modified from Lauren’s Latest

2-3 Romaine hearts, chopped
1/4 cup basil leaves, minced
1/4 cup chopped fresh cilantro
1 cup rinsed and drained black beans
1 cup drained sweet corn
2 tablespoons minced red onion
1 cup grated Monterey Jack or cheddar cheese
1/4-1/2 cup prepared ranch dressing, such as Hidden Valley
1 large tomato, diced
1 ripe avocado, sliced
2 leftover grilled chicken breasts, chilled and diced
1/4-1/2 cup prepared BBQ sauce*

In a large bowl, combine lettuce with the basil, cilantro, black beans, corn, red onion and cheese. Toss with ranch dressing (just enough to coat) and divide between serving bowls. Place diced tomatoes around the edges of each bowl, top with avocado slices and diced grilled chicken. Drizzle BBQ sauce over top the whole thing and serve.

*If you didn't grill your chicken with BBQ sauce, dice cooled chicken breast, toss in a little BBQ sauce, place on salad and drizzle with more sauce.

Recipe Swap Roundup - BBQ Swap

Summer is almost here and that means many of us will either be hosting or attending BBQs. As much as I like bringing or preparing some of my favorite recipes for cookouts, sometimes I like to make something new. Check out the delicious offerings below and I'm sure one or more will become a favorite at your next BBQ/cookout.

Mary Ellen and her husband worked together to get her recipe for Grilled Proscuitto Wrapped Chicken on the table:


The recipe swaps are giving Kim, a baker, a chance to step out of her comfort zone, which she did by making homemade Peach Barbecue Sauce:


Lishie had my recipe for All- American Potato Salad, which she was excited to make because her father-in-law always makes the potato salad for family gatherings:


Nicole loved the flavor of these BBQ Chicken Burgers:


Heather's Antipasto Pasta Salad will be a welcome change to her BBQ repertoire this summer:


Jaida has a vinegar obsession so she was in love with her recipe for Tomato and Cucumber Salad, a refreshingly light dish:


I fell in love with my Caprese Burgers, a recipe that combines two of my favorite things - burgers and caprese salad:


Ashley loved the simplicity and memories her Caprese Pasta Salad brought back:


Melissa's Lemonade Sugar Cookies evoke summer:


Jey enjoyed this rich and thick Cookies and Cream Ice Cream:


Christina's whole family enjoyed her Grilled Chicken Drumettes with Pineapple Pomegranate BBQ Sauce as a light summery dinner:


Jenna loves dips of all kinds and her Mexican Layer Dip was no exception:


Nichole isn't a big peanut butter fan but she liked these Chicken Satay Skewers:


Coleen is not a fan of beans but she forged ahead and ended up really liking her recipe for Black Bean Burgers:


Kate's had her eye on this recipe for Grilled Chicken Bruschetta so she was thrilled to finally get a chance to make it:

Skillet BBQ Chicken Pasta

I love a good one-pot or skillet meal. There's something infinitely satisfying about being able to cook an entire meal, including the pasta, in one pan. Nicole raved about this Skillet BBQ Chicken Pasta recipe so on to the menu it went.


Don't tell SP, but since the recipe calls for only 12 ounces of penne I took this opportunity to try the Dreamfields pasta one of their reps sent me awhile back. I was really impressed. We weren't fans of the whole wheat spaghetti we tried a few months ago but this penne was great for being low carb. I wouldn't be sad if they wanted to send me more samples. Wink, wink.

Anyway, this was an easy meal to get on the table but I was a little underwhelmed. I had hoped the flavors of the BBQ sauce would be more pronounced. And despite using a nice, sharp cheddar cheese that flavor seemed to be masked by the mozzarella. I've made some changes to the recipe below. I'll definitely try it again because you can't beat the convenience of a one-pot meal.

Skillet BBQ Chicken Pasta
Slightly Modified from Mel's Kitchen Cafe, As Seen on Prevention RD

1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
1 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded pepperjack cheese
1/2 cup shredded sharp cheddar cheese

In a large 12-inch nonstick skillet heat the olive oil over medium heat. When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.

In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheeses. Stir to combine and cook until everything is heated through.

Taste and season with salt and pepper, if needed. Garnish with additional red or green onions and more shredded cheese.