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 ReadingNew on the menu: Purple challah and smoked redfish dipApr 19, 2024An inside look at the James Beard Awards and creamsicle drinksApr 16, 2024New on the menu: Eggplant ‘shoes’ and Lebanese flatbreadApr 12, 2024Goodbye In the Kitchen with Bret Thorn, and hello Menu TalkApr 10, 2024 Load More