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Southwest Chophouse Salad

Restaurant Hospitality
Fri, 2010-02-12 11:41
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Southwest Chophouse Salad
Brakebush

Source:

Brakebush


Source: Brakebush Brothers

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Ingredients & Directions

1 ea.
1/4 C.
1/3 C.
1/3 C.
1/3 C.
1/4 C.
1/4 C.
1/4 C.
1/4 C.
1/4 C.
1/4 C.
5346 Cajun BBQ Slider (heat and slice)
Romaine Lettuce (clean and cut)
Tortilla chips (fried warm)
Vine ripe tomato (diced medium)
Cucumber (diced medium)
Fire roasted corn
Pinto bean (cooked, cool ricse)
Black beans (cooked, cool rinse)
Poblano pepper (diced)
Creamy Chipotle Ranch dressing
Monterey Jack cheese (diced)

Method:
  • Heat chicken per specifications and slice.
  • In a stainless steel bowl toss all remaining ingredients gently until well coated with dressing.
  • Plate salad and enjoy.

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Source URL: http://restaurant-hospitality.com/recipe_box/spring2010/southwest-chophouse-salad-0310