Salad: Ingredients:

• 1 large head of Romaine lettuce, cleaned, dried and chopped
• 3/4 pound skinless, boneless chicken breast, grilled or baked
• 1/2 pound bacon, cooked and crumbled
• 2 medium tomatoes, chopped
• 2 avocados, chopped
• 4 hard boiled eggs, peeled and chopped
• 1 cup shredded jack cheese
• 1 cup cooked corn kernels, fresh or frozen
• 1 cup crumbled tortilla chips

Dressing: Ingredients:

• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons E&V Chipotle Honey Lime Mustard (3 tablespoons if you like
  it hotter)
• 3 tablespoons olive oil
• 2 tablespoons sour cream
• 2 tablespoons red wine vinegar
• 8 oz crumbled blue cheese

Whisk together all ingredients except blue cheese in a medium size bowl,
then fold in blue cheese. Cover and refrigerate for two hours or overnight.
Excellent with our Chipotle Chicken Wings.

Instructions:

Toss together salad ingredients except for tortilla chips. Divide onto four
large plates and drizzle dressing over salads. Top with crumbled tortilla
chips and serve. Serves 4