Wildfire Chopped Salad

• porce: As a meal 1-3 people, as

Ingredience

1 ea head romaine lettuce

2 ea heads iceberg lettuce

4 cups of chopped lettuce mix (romaine & iceberg)

1/4 cup roma tomatoes, 1/2 inch diced

1/4 cup diced, cooked bacon, cook crispy

1/4 cup roasted corn, cut off the cob

1/4 cup sliced scallions

1/4 cup corn tortillas, cut into 1/2 inch strips and fried, lightly salted

3 oz (6 Tbsp) Wildfire citrus lime vinaigrette

1/4 each avocado, diced

1/4 cup blue cheese crumbles

3 oz roasted chicken, diced, cold

Pokyny

Chopped lettuce mixture: core both heads of iceberg lettuce and trim off any brown leaves, then chop into half inch squares. Place chopped lettuce in a large bowl of water, or sink large enough to immerse all of lettuce. Take the head of romaine and trim off all of the brown leaves, and then chop into one inch squares down to core. Add chopped romaine to other lettuce, discard the core. Make sure to wash lettuce thoroughly in clean water, then drain and repeat process. Using lettuce spinner spin chopped lettuce until it is completely dry. In a large mixing bowl, toss chipped lettuce with tomatoes, bacon, corn, scallions, tortilla strips, and citrus lime dressing. Mix well and place in a medium sized serving bowl. Scatter blue cheese, chicken and avocado across the top.

Poznámky

Serve on chilled plates. This is an all-around favorite, great salad!