Since social distancing began I’ve been asking friends what they miss most. Nearly everyone named dining out as one of the top things they long for. I understand why — sitting down at a set table, sipping a drink, chatting with companions, enjoying a dish you wouldn’t normally make at home, and not worrying about the dishes afterward are simple pleasures.
It occurred to me recently that one of my favorite restaurant salads is actually easy to recreate at home. In a recent post I mentioned my homemade Buttermilk Ranch Salad Dressing, and that got me thinking about salads. The BBQ Chopped Chicken Salad from California Pizza Kitchen has always been a favorite, and I decided to make a copycat version in my own kitchen.
Creating a California Pizza Kitchen Copycat of My Own
On a hot weekend I opted for salad for supper and set out to recreate that BBQ Chopped Chicken Salad. Our town doesn’t have a California Pizza Kitchen, so the idea of making this salad at home appealed to me. My husband was only mildly interested until I placed the platter on the table; then he was all in. I’ll admit I was proud of how it turned out — vibrant, fresh, and very satisfying.
The salad is a colorful mix: ruby-red tomatoes, bright herbs, crisp jicama, black beans, fresh green onions, golden corn, creamy avocado, and savory barbecue chicken. It’s as pretty as it is flavorful.
Delicious in More Ways than One
This BBQ Chopped Chicken Salad is a feast for the eyes, so I like to wait to toss it until everyone is seated so the arrangement can be admired. Beyond the presentation, the taste won over my husband immediately — what began as curiosity turned into enthusiastic praise. We both agreed this should become a regular on our dinner rotation.
This copycat BBQ Chopped Chicken Salad is healthy, satisfying, and suitable for weeknight meals or serving to guests. I love that many components can be prepared ahead of time, which lets me spend more time entertaining and less time fussing in the kitchen.
Getting Things Ready Ahead of Time
Using romaine as the base makes this salad easy to prepare a few hours before serving. Romaine is hearty and stays crisp longer than many other lettuces. To prepare in advance, wash, dry, and chop the romaine, then arrange the remaining ingredients on top. Cover the salad with a damp paper towel and refrigerate until serving—add the dressing at the table. Hold off on adding avocado until just before serving to prevent browning, and keep the BBQ-coated chicken in a separate bowl to place on top at the last moment.
Finishing Off Your California Pizza Kitchen Copycat Salad
You can use store-bought ranch if you prefer, but I recommend my homemade Buttermilk Ranch Salad Dressing for best flavor. A vibrant salad merits a dressing that complements it — homemade ranch is easy to make and far more flavorful than most bottled options.
I look forward to dining out again, but until then this BBQ Chopped Chicken Salad delivers the restaurant experience at home. It’s attractive, easy to assemble, and delicious.
BBQ Chopped Chicken Salad
Author: Marie Bostwick
Yield: 4–6 servings 1x
Ingredients
Scale
8 cups chopped romaine lettuce
1 cup corn kernels (fresh preferred, canned works)
½ small jicama, peeled and julienned
4 roma tomatoes, washed, seeded, and diced
1 large or 2 small avocados, diced
4 green onions, white and green parts, chopped
1 can black beans, rinsed and drained
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro
½ cup sharp cheddar cheese, shredded (optional)
1 pound cooked chicken breasts, cut into bite-sized pieces
¾ cup barbeque sauce (your favorite)
Homemade Buttermilk Ranch Dressing, about ¾ cup (half the usual recipe)
Instructions
- Wash, dry, and chop romaine lettuce; place in a large wide bowl or platter.
- Prepare the remaining vegetables as listed and arrange them on top of the romaine in separate groups for a pleasing presentation. If preparing ahead, wait to add avocado until just before serving.
- Toss bite-sized chicken pieces in a small bowl with barbeque sauce to coat evenly.
- Add the BBQ-coated chicken and cheese, if using, on top of the salad.
- Drizzle the ranch dressing over the salad, toss to combine, and serve. Tortilla chips can be served on the side or crushed over the salad for extra crunch.