Crites Family Stuff

Ingredients for 15 servings

• .5 head iceberg lettuce, shredded fine
• .5 head Romaine lettuce, shredded fine
• .25 cup fresh basil, thinly sliced
• 1 lb jicama, cut into strips
• 2 cups Monterey jack cheese, shredded
• 1 cup black beans, rinsed and drained
• 1 cup corn, drained
• 3 tbsp fresh cilantro, chopped
• 2 lbs tomatoes, diced
• .25 cup green onions, thinly sliced
• .5 cup barbecue sauce
• 12 tortillas, sliced 1/4 inch strips, fried
• 1 avocado, sliced

Grilled Garlic BBQ Chicken:

• 1.33 tbsp olive oil
• 1.33 tbsp garlic, minced
• 2 tsp soy sauce
• 2 tsp salt
• 20 oz chicken breasts
• .25 cup barbecue sauce

Creamy Tomatillo Salad Dressing:

• 10 sprigs cilantro
• 4 tomatillos, golf ball size
• 2 cloves garlic, minced
• 2 green onions
• 1 jalapeno with seeds
• 1 lime, squeezed
• 2 cups mayonnaise
• 1 cup sour cream or buttermilk

Steps

1. In a large mixing bowl, toss together the lettuces, basil, jicama, cheese, beans, corn, cilantro and half of the tortilla strips. Transfer to chilled plate. Surround with diced tomatoes and remaining tortilla strips. Top salad with grilled garlic chicken and drizzle with barbecue sauce. Serve with Creamy Tomatillo Salad Dressing. Garnish with green onions and avocado.
2. For Chicken: Stir together the oil, garlic, soy sauce, and salt. Add chicken and marinate at room temperature for 15 minutes. Grill or boil chicken. Cut chicken into 1/4 inch cubes and coat with barbecue sauce. Chill.
3. Make Dressing: Combine cilantro, peeled tomatillos, garlic, onions, jalapeno, lime juice,and salt into a blender. Blend well. Stir in mayo and sour cream. Chill.

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