Southwest Chopped Salad

We have been going at least once a week to “The Canyon Grille”; they are our new “Go To” place in Beaverton. As far as we are concerned they have the absolute best burgers in town, I am a creature of habit and always have the same burger when we go. My husband on the other hand likes to step out of the box and try new things; his new favorite item at Canyon is the chopped southwest salad. The owners Perry and Opel are such fantastic people, very caring and compassionate about their food that they don't care when Ed and I come in and make changes to their existing menu items. Perry has actually started doing it himself, we came in the other night and he was telling us about a cool new sandwich he was thinking about creating...sorry to say it must stay a secret at this time. If any of our followers or anyone who reads our blog that lives in the Beaverton area, I would highly suggest if you have not tried “The Canyon Grille” you really need to make time to go in and visit with Perry and Opel and devour one of their awesome burgers or one of the many fabulous items on the menu. Keep in mind this place is extremely tiny but well worth the wait for the best food in town!

*** FYI...The Normal Southwest Chopped Salad on the Menu at "The Canyon Grille" does NOT come with the Pulled Pork. ***

The Canyon Grille: The Canyon Grille Website

8825 SW Canyon Rd
Beaverton, OR
503-292-5131

Mon-Fri 11-8
Sat 9-7
Sun 9-2ish

The following recipe is either for 1 very large salad or 2 small....

2 C. - Iceberg Lettuce
2 C. - Napa Cabbage
1/2 C. - Cilantro Leaves (chopped)
1/2 C. - Corn Kernels
1/2 C. - Black Beans
3/4 C. - Shredded Mexican Blend Cheese
1 Small - Diced Tomato
1/4 C. - Ranch Dressing
1/4 C. - Sweet Baby Ray's BBQ Sauce (plus 2 tbs.)
3 - Chopped Crispy Chicken Strips (deep fried)
1 C. - Multi Colored Tortilla Chip Strips (fresh gourmet)
1/2 C. - Pulled Pork (optional)
4 Stripes - Crispy Bacon Chopped (optional)

In a large bowl mix the lettuce, cabbage, corn, beans, cilantro, cheese and tomato. In another small bowl mix the bbq sauce and ranch together, pour half the dressing over the salad and mix well. In a large salad bowl or 2 small bowls place the tortilla strips in the bottom and top with the salad mixture, sprinkle more chips around the perimeter of the bowl. Toss the chicken strips in the leftover 2 Tbs. of bbq sauce and place on the salad, then sprinkle the bacon pieces then layer on the pulled pork and drizzle on the rest of the salad dressing.

ENJOY !

Click here for Printable Recipe...