Wildfire Chopped Salad

A hearty, restaurant-style chopped salad loaded with grilled chicken, bacon, blue cheese, avocado, and fresh vegetables, all tossed in a tangy lime-mustard dressing and topped with crispy tortilla chips for extra crunch.

Recipe Details

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4-6

Difficulty: Easy

Ingredients

For the Salad

• 1 head iceberg lettuce or romaine, chopped
• 2 grilled boneless chicken breasts, diced
• 1 avocado, diced
• 1 large tomato, chopped
• 4 green onions, chopped
• 6 oz blue cheese crumbles
• ½ lb bacon, fried and crumbled
• 1 cup fresh corn
• 1 cup tortilla chips, crushed

For the Dressing

• 1 tablespoon dry mustard
• 2½ tablespoons sugar
• 1 garlic clove, minced
• 3 tablespoons lime juice
• 2 tablespoons red wine vinegar
• ½ teaspoon oregano
• ½ teaspoon red pepper flakes
• 1 teaspoon salt
• 1 cup oil

Equipment

• Large salad bowl
• Blender
• Grill or grill pan for chicken
• Skillet for bacon
• Knife and cutting board

Instructions

1. Prepare the dressing: Combine dry mustard, sugar, minced garlic, lime juice, red wine vinegar, oregano, red pepper flakes, and salt in a blender. With blender running, slowly stream in oil until emulsified. Set aside.
2. Cook the proteins: Grill chicken breasts until cooked through (165°F internal temperature) and dice into bite-sized pieces. Fry bacon until crispy and crumble.
3. Prepare vegetables: Chop lettuce, dice avocado and tomato, and slice green onions.
4. Assemble the salad: In a large bowl, toss together lettuce, diced chicken, avocado, tomato, green onions, blue cheese crumbles, bacon, corn, and crushed tortilla chips.
5. Dress and serve: Add dressing to taste and toss to coat evenly. Serve immediately.

Tips & Notes

• For best results, ensure all ingredients are chilled before assembling
• Add avocado and tortilla chips just before serving to prevent browning and sogginess
• Can substitute grilled shrimp or steak for chicken
• Fresh corn can be grilled for extra flavor, or frozen corn can be used if fresh is unavailable
• Make extra dressing to store for future salads

Storage

• Store undressed salad components separately in airtight containers for up to 2 days
• Dressing can be refrigerated for up to 1 week
• Best enjoyed fresh; do not store dressed salad

**Recipe Source:Wildfire Restaurant

**Rating:⭐⭐⭐⭐⭐

Last Made:

https://static1.squarespace.com/static/5b683b234cde7a64e40a75eb/t/5da4683725ee08754a8dced2/1571055671614/Wildfire+Chopped+Salad.pdf