Adapted from California Pizza Kitchen

• 2 to 3 chicken breasts, cooked and chopped into bite-sized pieces
• 1 head romaine lettuce, shredded
• 1 (15 oz) can black beans, drained
• 1 (15 oz) can corn, drained
• 1/2 cup jicama, julienne
• 2 to 3 scallions, chopped
• Ranch dressing
• 1 large tomato, chopped
• 1/2 cup cheddar cheese, shredded
• Barbecue sauce

Toss chopped chicken in barbecue sauce till coated. Toss lettuce, black beans, corn, jicama and scallions in a large bowl with Ranch. Pile lettuce mixture on plates, garnish around edges with tomato and cheese. Top with chicken, drizzle with additional barbecue sauce and serve. 

Remove chicken, mix the barbecue sauce with the Ranch before tossing with the salad.

We’ve all had this at CPK, but it tasted very best on a perfect July day in Maui tired from survivor, the sun and the surf.