Fried Tortilla Strips:
Vegetable oil for deep−frying
12 corn tortillas, cut into 1/4−inch−wide strips (about 6 cups)

Garden Herb Ranch Dressing:
1/2 teaspoon dry mustard
1/4 teaspoon cold water
2 3/4 cups mayonnaise
1 cup buttermilk
7 tablespoons sour cream
2 1/2 tablespoons apple cider vinegar
1−1/2 tablespoons thinly sliced scallions (greens and whites)
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1−1/2 teaspoons Worcestershire sauce
1 teaspoons minced fresh dill
1/2 teaspoon minced fresh oregano (or 1/4 teaspoon dried)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon minced fresh basil

Grilled Garlic BBQ Chicken:
1 1/3 tablespoons olive oil
1 1/3 tablespoons minced garlic
2 teaspoons soy sauce
2 teaspoons salt
Four 5−ounce boneless, skinless chicken breasts
1/4 cup good quality bottled sweet−and−spicy barbecue sauce|For the Salad:
1/2 head iceberg lettuce, cored, rinsed, dried, and cut into 1/8−inch−wide
strips
1/2 head romaine lettuce leaves, separated and trimmed, rinsed, dried, and cut
into 1/8−inch−wide strips
12 large fresh basil leaves cut into 1/8−inch−wide strips
1 pound jicama, cut into 1/4 x 1/4 x 3/4−inch strips
2 cups shredded Monterey Jack cheese
1 cup canned black beans, rinsed and drained
1 cup canned sweet white corn kernels, drained
3 tablespoons chopped fresh cilantro
2 pounds ripe fresh tomatoes, cut into 1/2−inch dice 1/2 cup good quality bottled sweet−and−spicy barbecue sauce
1/4 cup thinly sliced scallion greens

To Make the Fried Tortilla Strips:
1. In a deep, heavy frying pan, heat several inches of vegetable oil to a
temperature of 375 degrees F. 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:
2. 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, using a handheld electric mixer at low speed or
a whisk, blend together just until smooth, taking care not to incorporate
too much air into the dressing. Cover with plastic wrap and refrigerate.

To Make the Grilled Garlic and BBQ Chicken:
3. 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:
4. In a large mixing bowl, toss together the lettuces, basil, jicama,
Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried
Tortilla Strips. Transfer the salads to chilled serving plates. Surround
each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top
each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken
with the barbecue sauce. Garnish with the scallion.