Ingredients

• TORTILLA STRIPS
• rice bran oil, for deep-frying
• 6 corn tortillas, cut 1/4-inch strips
• GARDEN HERB RANCH DRESSING
• 1?2 teaspoon dry mustard
• 1?4 teaspoon cold water
• 3?4 cup organic mayonnaise
• 1 cup buttermilk
• 8 tablespoons sour cream or greek yogurt
• 1?2 tablespoon apple cider vinegar
• 1?2 tablespoon thinly-sliced scallion top, and whites
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh Italian parsley
• 1?2 teaspoon Worcestershire sauce
• 1 teaspoon minced fresh dill
• 1?4 teaspoon minced dried oregano
• 1?2 teaspoon fresh ground black pepper
• 1?4 teaspoon minced fresh basil
• GRILLED GARLIC BBQ CHICKEN
• 1?2 tablespoon olive oil
• 1?2 tablespoon minced garlic
• 2 teaspoons soy sauce
• 2 teaspoons salt
• 2 to 4 boneless skinless chicken breasts (5 oz ea)
• 1?4 cup good-quality sweet-&-spicy barbecue sauce
• SALAD
• 1?2 head iceberg lettuce (cored, rinsed and dried and cut into thin 1/8" strips)
• 1/4 head romaine lettuce leaf (separated, trimmed, rinsed, dried, and cut thin strips)
• 4 large fresh basil leaves, cut 1/8-inch strips
• 1 tablespoon chopped fresh cilantro
• 4 fresh ripe tomatoes, cut into 1/2-inch dices
• 1 cup canned organic black beans, rinsed drained
• 1 cup canned sweet white corn kernels, drained
• 1 cup shredded mexican blend cheese
• 2 ripe avocados, peeled and cubed

Instructions

• To Make the Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees. Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.
• To Make the Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and transfer to a food processor. Pulse a few times to incorporate all ingredients. Do not over mix. Cover with plastic wrap and refrigerate.
• To Make the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.
• To Make the Salad: Combine the lettuces, basil, and chopped cilantro. In a clear glass bowl, layer the ingredients in the following order: lettuce mixture, tomatoes, black beans, corn, bbq chicken, and cheese,concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of avocado. Pour dressing over the top of the avocado and spread to cover, bringing dressing all the way out to the edges of the bowl. Cover and refrigerate for up to 8 hours. Sprinkle with tortilla chips just before serving.