Cpk Brocolli And Sun Dried Tomato Fusilli Recipe

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Servings: 1

Ingredients

  • Vegetable oil for deep-frying
  • 12 x corn tortillas, cut into 1/4-inch-wide strips (about 6 c.)
  • 1/2 tsp dry mustard
  • 1/4 tsp cool water
  • 2 3/4 c. mayonnaise
  • 1 c. buttermilk
  • 7 Tbsp. lowfat sour cream
  • 2 1/2 Tbsp. apple cider vinegar
  • 1 1/2 Tbsp. thinly sliced scallions (greens and whites)
  • 2 tsp chopped garlic
  • 2 tsp chopped fresh Italian parsley
  • 1 1/2 tsp Worcestershire sauce
  • 1 tsp chopped fresh dill
  • 1/2 tsp chopped fresh oregano (or possibly 1/4 tsp. dry)
  • 1/2 tsp freshly grnd black pepper
  • 1/4 tsp chopped fresh basil
  • 1 1/3 Tbsp. extra virgin olive oil
  • 1 1/3 Tbsp. chopped garlic
  • 2 tsp soy sauce
  • 2 tsp salt
  • 4 x 5-oz boneless, skinless chicken breasts
  • 1/4 c. good quality bottled sweet-and-spicy barbecue sauce
  • 1/2 head iceberg lettuce, cored, rinsed, dry, and cut into 1/8-inch-wide strips
  • 1/2 head romaine lettuce leaves, separated and trimmed, rinsed, dry, and cut into 1/8-inch-wide strips
  • 12 lrg fresh basil leaves cut into 1/8-inch-wide strips
  • 1 lb jicama, cut into 1/4 x 1/4 x 3/4-inch strips
  • 2 c. shredded Monterey Jack cheese
  • 1 c. canned black beans, rinsed and liquid removed
  • 1 c. canned sweet white corn kernels, liquid removed
  • 3 Tbsp. minced fresh cilantro

Directions

  1. 2 Pounds ripe fresh tomatoes, cut into 1/2-inch dice

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