Wildfire Chopped Salad

I think this recipe seriously vies for the title of "World's Best Salad Ever." Period.

The recipe comes from an attempt to replicate the chopped salad at Wildfire Restaurant in Chicago.  My husband took me there the night we were engaged, and it's one of those "fancy pants" restaurants downtown.  I don't remember much about the place, as my attention was equally divided between the third finger of my left hand and the handsome man sitting across the table from me.

But for the record, I have eaten this salad now for five days in a row, and if I hadn't run out of ingredients, I would still be eating it.

And no, it's not a pregnancy craving. (At least I don't think so!) :)

The dressing is what makes it so....so delectable.  I would lick the plate if I weren't so refined. *sniff, sniff* I did go so far as to get a spoon and scoop out the last bit of dressing after I finished the salad!  What a hillbilly!

NOTE:  Only fix what you will eat in one sitting.  Age does not benefit this salad.   I personally keep all the ingredients separate and let individuals choose their servings. 

Here ya go 'cuz ya know ya want it:

Wildfire Chopped Salad

(the PDF of the original recipe that feeds the entire Chinese army)

The Salad:

1 head iceberg lettuce, chopped

1 head Romaine lettuce, chopped

1 to 2 cups chicken, cooked and cubed

1/2 lb. bacon, cooked and crumbled

1 cup fresh or frozen corn, cooked but room temp.

1 scallion, chopped

2 Roma tomatoes or 1 regular tomato, chopped

tortilla strips (Texas Toast makes them or you can make your own by cutting and frying tortillas)

The Dressing:

1/2 bottle creamy French dressing

1-1/2 packet Zesty Italian seasoning (made by Good Seasoning)

1/4 cup sugar

1 tsp. oregano

1/3 to 1/2 cup lime juice (to taste)

This post is linked to Tasty Tuesday, Mouth-watering Monday, Tuesday Tastes, Tempt My Tummy Tuesday, Tuesdays at the Table, DIY Day.

Special thanks to my dear friend, Sherry, for sharing this recipe with me.