The Wildfire Chopped Salad

• servings: 3 servings

Ingredients

2 cups iceberg lettuce, cut into ¾-inch dice, washed and dried

2 cups romaine hearts, cut into ¾-inch dice, washed and dried

¼ cup sliced scallions

¼ cup fresh blanched corn, removed from cob (about ½ ear of corn)

¼ cup fresh roma tomato, ¼-inch diced (about one small tomato)

¼ cup crumbled blue cheese

1 cup fried tortilla strips

¼ cup cooked bacon bits (about 4 slices)

½ cup diced cooked chicken breast (about 3 oz.)

6 Tbsp. Wildfire Bottled Citrus Lime Vinaigrette Dressing

¼ ripe avocado, diced

Directions

1. In a medium-size stainless steel bowl, combine all ingredients except avocado and fold/toss gently together until mixed well.

2. Top with diced avocado and serve immediately.