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: Pandan pancakes and dragon fruit cevicheJul 01, 2022Food with a story: Five chefs share dishes that convey more than a recipeJun 29, 2022New on the Menu: Green papaya salad with geoduck and white beans with Spanish anchoviesJun 24, 2022New on the Menu: Updated chicken & dumplings and Baked AlaskaJun 17, 2022 Load More