Wildfire Chopped Salad Recipe 45

WILDFIRE CHOPPED SALAD RECIPE

Wildfire Chopped Salad Recipe image

Provided by Amelia

Categories salad

Time 25m

Number Of Ingredients 16

Ingredients

1 red onion
2 carrots
1/2 a cucumber
5 radishes
2 heads of romaine lettuce
1 head iceberg lettuce
Crunchy chicken cubes
1/4 cup olive oil
2 tbsp honey
1/4 cup onion powder
A handful of chopped tomatoes
2 handfuls of chopped pineapple
1 tbsp lime juice
1 tbsp of red paper and black pepper
1/2 cup crumbled tortilla chips
Salt to taste

Steps:

Grab yourself a big chopping board and chop all the veggies. Start with the slicing of onion and tomatoes. Peel and chop carrots, cucumber, and radishes. Also, slice the pineapple into smaller cubes.
Take the lettuce, pluck the roasted leaves and now chop the leaves after separating them from each other.
Throw all the chopped veggies in the salad bowl and mix well. Add smaller cubes of chicken into it.
Garnish a handful of tortilla chips on it to build a little crispiness in it.
Now for dressing, add olive oil, honey, onion powder, chopped garlic clove, vinegar in a bowl and mix quite properly. Throw some shakes of red and black pepper and a tbsp of lime. Blend till all the flavors come out.
To heat it a bit, add a splash of hot sauce. Pour your dressing on the top of the salad and use salad mixing tongs to mix it up. Once you toss it all together take it out in a pretty serving bowl.

WILDFIRE CHOPPED SALAD RECIPE - (4/5)

Wildfire Chopped Salad Recipe - (4/5) image

Provided by GwennW

Number Of Ingredients 23

Ingredients

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 CHICKEN SALAD

Wildfire Chicken Salad image

Make and share this Wildfire Chicken Salad recipe from Food.com.

Provided by gailanng

Categories Chicken Breast

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

1 -2 romaine lettuce hearts, chopped (depending on size or use blend of lettuces)
10 grape tomatoes, halved
2 green onions, chopped
1/2 cup frozen corn kernels, thawed and drained
1/2 cup black beans, rinsed and drained
3/4 cup monterey jack cheese
10 frozen breaded chicken tenders, baked according to package directions
crushed tortilla chips or tostadas
1 cup wildfire barbecue sauce, divided (Jack Daniels Original or any other sweet bbq sauce)
1/2 cup ranch dressing (or any other quality ranch dressing will do)

Steps:

In a small bowl, combine 1/2 cup barbecue sauce and ranch dressing. Mix well. Set aside.
On large dinner plates, evenly divide lettuce, tomatoes, onions, corn, beans, and cheese. Drizzle with dressing. When chicken tenders are baked, brush both sides with remaining barbecue sauce. Add 5 to each salad. Sprinkle crushed chips over top. Serve with extra dressing on the side if desired.

Nutrition Facts : Calories 843.6, Fat 46, SaturatedFat 13.2, Cholesterol 57.5, Sodium 1977.7, Carbohydrate 92.9, Fiber 14.6, Sugar 40.6, Protein 22.2

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