Wildfire Chopped Salad

By GwennW

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

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

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.