Food & Drink Southwest Chophouse Salad Feb 12, 2010 Southwest Chophouse Salad Source: Source: Brakebush Brothers Print This Recipe 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. Table of Contents OOO OOO OOO OOO OOO OOO OO OOO OOO OOO OOO OOO OOO OOO Recommended ReadingThe coffee that looks like beer: Nitro cold brew Mar 28, 2024Just Salad launches new salad in collaboration with chef Marc ForgioneMar 26, 2024Meherwan Irani to move Chai Pani in Asheville, N.C., to a larger spaceMar 26, 2024New on the Menu: Dry-aged branzino and a kumquat cocktailMar 22, 2024 Load More