Southwestern Chopped Chicken Salad

Dressing 2 tablespoons Silken Tofu

½ teaspoon Dijon Mustard

2 tablespoons cider vinegar

½ teaspoon saltDash of liquid smoke

¼ teaspoon Worcestershire sauce

2 tablespoons barbeque sauce

½ teaspoon lemon juice

¼ teaspoon turmeric

¼ teaspoon paprika

1 cup mayonnaise

Salad 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

Directions For Dressing In a blender, add all ingredients except mayonnaise, purée until smooth.

Add mayonnaise, pulse to combine. Set aside.

Directions For Salad On a cutting board, separately chop all ingredients.

In a large salad bowl, add all ingredients.

Directly before serving, toss with dressing.

Notes Yield: 8 servings

By Chef Scott Stroud