Finally! We're making over California Pizza Kitchen's world-famous BBQ chicken chopped salad, with our own special dressing. YAY!!!

Ingredients:
3 oz. cooked boneless skinless lean chicken breast, chopped
2 tbsp. BBQ sauce (with about 45 calories per 2-tbsp. serving), divided
4 cups chopped romaine lettuce
1 plum tomato, chopped
1/4 cup peeled and chopped jicama
3 tbsp. canned black beans, drained and rinsed
3 tbsp. canned sweet corn kernels, drained
2 tbsp. chopped scallions
1 tbsp. chopped cilantro
1 tbsp. chopped basil
2 tbsp. shredded fat-free cheddar cheese
5 baked tortilla chips, broken into bite-sized pieces
2 tbsp. fat-free ranch dressing

Directions:
Place chicken and 1 1/2 tbsp. BBQ sauce in a small bowl and toss to coat. Set aside.

Place lettuce in a large bowl. Top with tomato, jicama, black beans, corn, scallions, cilantro, and basil.

Add the saucy chicken and top with cheese and tortilla chips.

To make the dressing, mix remaining 1/2 tbsp. BBQ sauce with ranch dressing. Serve and enjoy!

MAKES 1 SERVING

Pop quiz time! Which has more calories at the California Pizza Kitchen, The Original BBQ Chicken Pizza or The Original BBQ Chicken Chopped Salad? We're sure you see this coming, but terrifyingly enough, the full-sized SALAD at CPK has more calories than a whole BBQ chicken pizza there, people. AAAAAAAH! That's so wrong! This chicken-packed pile o' veggies 'n stuff has 1,269 calories... and who knows how much fat. (We'll get that info out of you one of these days, CPK!) We LOVE that the thing is loaded with protein, but really? All that fatty dressing? The cheese? And those tortilla strips?! We saw plenty of room for improvement, so we took the ball and RAN with it. If you MUST order this at CPK, ditch the cheese, tortilla strips, and ranch, and get it with extra BBQ sauce on the side. But you're probably just better off making our version at home. So get busy -- chop-chop!