Plate of foodservice Mexican Santa Fe Chopped Salad in a restaurant setting

Santa Fe Chopped Salad

Santa Fe Chopped Salad
  1. 20 Posada Southwest Chicken Empanadas, prepared according to package directions
  2. ¾ cup Honey mustard dressing
  3. 1 Tbsp. Chipotle peppers in adobo, chopped
  4. 6 cups Chopped romaine
  5. 1 pint Quartered cherry tomatoes
  6. ½ cup Sliced red onion
  7. ¼ cup Crumbled bacon pieces
  8. 4 Hard boiled eggs, halved
  9. 1 Avocado, peeled and sliced thin
  1. Whisk the honey mustard dressing and chipotle peppers together.
  2. Toss chopped romaine, tomatoes, and onions together.
  3. Plate ¼ of the mixed greens between four plates.
  4. Garnish with the bacon, eggs and avocado.
  5. Serve five Posada Southwest Chicken Empanadas with each salad and drizzle dressing over the top.