Southwestern Chopped Chicken Salad

Chef Scott Stroud
Dressing:
  • 2 tablespoons Silken Tofu
  • ½ teaspoon Dijon Mustard
  • 2 tablespoons cider vinegar
  • ½ teaspoon salt
  • Dash of liquid smoke
  • ¼ teaspoon Worcestershire sauce
  • 2 tablespoons barbeque sauce
  • ½ teaspoon lemon juice
  • ¼ teaspoon turmeric
  • ¼ teaspoon paprika
  • 1 cup mayonnaise
Salad:
  • 8 cups chopped greens
  • ½ cup edamame
  • ¼ cup diced tofu
  • 2 tomatoes, diced
  • 2 avocados, peeled and diced
  • ¼ cup cheddar cheese
  • ¼ cup black olives
  • ¼ cup bacon, fried and crispy
  • ½ cup pineapple
  • 2 cups rotisserie chicken, cooked

For Dressing:
In a blender, add all ingredients except mayonnaise, purée until smooth. Add mayonnaise, pulse to combine. Set aside.

For Salad:
On a cutting board, separately chop all ingredients. In a large salad bowl, add all ingredients. Directly before serving, toss with dressing.

  • Yields: 8 servings

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