Receta Cpk Brocolli And Sun Dried Tomato Fusilli

• 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

Direcciones