Wildfire Chopped Salad

Serves 4

Ingredients:

Chopped Lettuce Mix

• 1 ea. Head Romaine Lettuce
• 2 ea. Heads Iceberg Lettuce

Chopped Salad

• 4 cups Chopped lettuce mix
• 1/4 cup Roma Tomatoes, 1/2 inch diced
• 1/4 cup Diced, cooked Bacon, cook until crispy and drain oil on paper towel
• 1/4 cup Roasted corn, cut off the cob
• 1/4 cup Sliced Scallions (green onions – all the white and some of the green)
• 1 cup Corn Tortillas, Cut into 1/2 inch strips and fried, lightly salted
• 1/2 cup Wildfire Citrus Lime Vinaigrette (SOLD AT WILDFIRE)
• 1/4 each Avocado, diced (peel and dice right before serving)
• 1/4 cup Blue Cheese crumbles
• 1/2 cup (3 to 4 oz.) Roasted Chicken, diced, cold

Steps:

1. Core Iceberg lettuce by removing any outer/ brown leaves, then chop into one inch squares. Place chopped lettuce in a large bowl with enough water to immerse all of the lettuce.  Trim Romaine lettuce by removing tiny core and any outer/brown leaves, then chop into one-inch squares.  Add chopped Romaine to Iceberg lettuce in bowl of water.  Make sure to wash lettuce thoroughly in clean water, then drain and repeat process.  Using a lettuce spinner, spin chopped lettuce until it is completely dry.
2. In a large mixing bowl, toss chopped lettuce with tomatoes, bacon, corn, scallions, tortilla strips, and citrus lime dressing.  Mix well and place in a medium sized serving bowl (large enough to be filled by salad). Scatter blue cheese, chicken and Avocado across the top.  Serve to Guests on chilled plates.

Recipe adapted by: Jim Beletti
Recipe found online @ Katie
Recipe Source: Chef Tom Gladbach, Wildfire Restaurant