Spicy Southwest Chicken Salad

Fortunately for us, FoClosed still has all of the same foods it did when it was FoCo. I think that if, in addition to the annoyingly small space and extraordinarily long lines that form at the single register, FoClosed offered limited food supply options, students might actually riot. Though I can appreciate that Thayer The Class of 1953 Commons is still being renovated, I have to say that the new upstairs seating is dismal and is hardly an improvement, and I hope that when FoClosed reopens we are in for some actual improvements. Griping aside, the food is all the same so you shouldn't have any trouble in making this dish


You will need:

Lettuce

Tomatoes

Corn

Onions

Cucumbers

Shredded cheese

A spicy chicken cutlet

Volcano sauce

Ranch dressing

Avocado spread


Let me just say that what is great about this salad is that it is extremely quick to make. What you will want to do first is go to the grill and ask for spicy chicken on a plate with a side of volcano sauce (it takes no time for them to make because they are pre-made and just heated up). Then, go to the salad bar and assemble your salad fixings (the ones that I have provided above are just the ones that I enjoy, but there is no reason you can't improvise), but take one of the to go condiment cups and fill it with the ranch dressing. Then head over to the deli line and ask for some avocado spread on the side. Once you've paid, simply add the avocado and chicken to the bowl, mix a fork full of volcano sauce into the dressing, and then pour it over the salad. And there you have it:


The Spicy Southwest Chicken Salad, brought to you by DDS and Sam, I am.