The Wildfire Chopped Salad
Recipe by Wildfire
In honor of Wildfire’s 30th anniversary this year, the steak and seafood institution is sharing the recipe for one of its most iconic menu items: The Wildfire Chopped Salad. The universally beloved salad has been a must-order staple on the menu since nearly day one, with its signature citrus lime vinaigrette dressing now sold in grocery stores throughout Chicagoland, and available for purchase at all Wildfire locations. Pick up a bottle and toss together this flavorful favorite, impressive enough to bring to the table for your own celebrations, yet simple enough to savor any day of the week!
The Wildfire Chopped Salad
Learn to make Wildfire's iconic, most-ordered salad
Yield: 2-3 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
Method:
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.
