Best Wildfire Chopped Salad Recipes

Wildfire Chopped Salad Recipe - (4/5) image

Provided by GwennW

Number Of Ingredients 23

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

Steps:

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.

WILDFIRE CHOPPED SALAD image

Number Of Ingredients 23

1 head chopped iceberg lettuce (or a bag)
2 heads chopped Romaine lettuce (or a bag)
¼ c. chopped bacon
¼ c. diced Roma tomatoes
1 c. baked tortilla chips, crumbled
¼ c. crumbled blue cheese
¼ c. chopped scallions
4 oz. diced roasted chicken
¼ c. roasted corn (available frozen from Trader Joe's)
2 whole avocados, diced
6 T., or to taste of Wildfire Citrus Vinaigrette Dressing (available at Wildfire restaurants, wildfirerestaurant.com, or 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 (leave in some seeds if heat is desired)
1 small clove garlic, halved
½ teaspoon Dijon mustard
⅛ teaspoon honey
freshly ground black pepper, to taste
1 pinch ground cumin
1 pinch salt, to taste
1½ tablespoon minced fresh cilantro

Steps:

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. Instructions for 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.