Wildfire Chopped Salad

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

Wildfire Chopped Salad
Wildfire Chopped Salad

PREP TIME

--

minutes

TOTAL TIME

10

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

10

minutes

SERVINGS

6

servings

Ingredients

  • 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

  • CITRUS VINAIGRETTE:

  • 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

Directions

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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