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Wildfire Chopped Salad

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Chopped lettuce with roasted chicken, avocado, tomatoes, blue cheese, bacon, scallions, corn, tortilla strips and a citrus vinaigrette. Enjoy!

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Rate this recipe 3.9/5 (46 Votes)

Ingredients

  • CITRUS VINAIGRETTE:
  • 1 head iceberg lettuce, chopped
  • 2 heads Romaine lettuce, chopped
  • 1/4 cup chopped bacon
  • 1/4 cup diced Roma tomatoes
  • 1 cup baked tortilla chips, crumbled
  • 1/4 cup crumbled blue cheese
  • 1/4 cup chopped scallions
  • 4 ounces diced roasted chicken
  • 1/4 cup roasted corn
  • 2 whole avocados, diced
  • 6 tablespoons, or to taste of Wildfire Citrus Vinaigrette Dressing, recipe below
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons freshly squeezed lime juice (key lime if possible)
  • 1 small jalapeno pepper, ribs and seeds removed, coarsely chopped
  • 1 small clove garlic, halved
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon honey
  • freshly ground black pepper, to taste
  • 1 pinch ground cumin
  • 1 pinch salt, to taste
  • 1 1/2 tablespoons minced fresh cilantro

Details

Servings 6
Cooking time 10mins

Preparation

Step 1

Core both heads of lettuce, clean and chop into one inch pieces. Spin chopped lettuce dry in a salad spinner until completely dry (or open bags).

In a large bowl, toss all salad ingredients together and mix well. Add dressing and toss right before ready to serve. Serve to guests on chilled plates.

DRESSING:
Put everything but the cilantro into a blender and puree until smooth. Stir in the cilantro; then taste and adjust seasonings if needed. Shake before serving.

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