Southwestern Chopped Chicken Salad

• 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

• 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