Chopped SaladServes 4


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


  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

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