A vibrant and flavorful salad combining BBQ chicken, fresh vegetables, and a creamy herb dressing.
Heat oil in a frying pan and fry tortilla strips until golden and crispy.
Ensure the oil is hot enough to avoid soggy strips.
Mix mayonnaise, buttermilk, scallions, dill, oregano, and pepper in a bowl to make the dressing.
Refrigerate the dressing for at least 30 minutes for the flavors to meld.
Marinate chicken in barbecue sauce and grill until cooked through.
Let the chicken rest before cutting to retain juices.
Combine lettuce, jicama, cheese, beans, corn, and cilantro in a large bowl.
Toss gently to avoid bruising the lettuce.
Top the salad with grilled chicken, tortilla strips, and diced tomatoes. Drizzle with dressing.
Serve immediately for the best texture and flavor.