Southwest Chicken Salad

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Yield: 4 Servings

Yield: 4 Servings

Need a new lunch option that students will get excited about? Try this bright, crunchy salad that's loaded with crispy chicken, veggies and just the right amount of crunch. So good!

Ingredient	Weight	Measure
Simplot RoastWorks®: RTE Flame-Roasted Corn and Black Bean Fiesta Blend		2 cups
Chicken filet, breaded, dill		4 each
Coleslaw mix		2 cups
Cheddar cheese, shredded		1/2 cup
Tomatoes, cherry or grape		1/2 cup
Carrots, shredded		1/2 cup
Lettuce, romaine, chopped		3 cups
Tortilla chips, unsalted, lightly crushed or broken	4 oz.
Ranch dressing, scratch or prepared	8 oz.
Cracker, wheat, individual packs		4 each

Preparation Instructions:

Step 1

Thaw fiesta blend overnight in refrigerator.

Step 2

Prepare chicken patties according to package instructions. Cool and slice each patty into 6 strips.

Step 3

In a large bowl or pan, add fiesta blend, coleslaw, cheese, tomatoes, carrots, lettuce and tortilla chips. Gently fold ingredients together.

Step 4

Portion ranch dressing into 2 oz. servings.

Step 5

To serve, place 2 1/2 cups salad mix in 9x9-inch clamshell. Top with sliced chicken and place dressing and crackers in corner of box.

Meal Components

2.000 oz. Meats/Meat Alternates, 2.000 oz. Grains, 2.000 oz. Whole Grain-Rich (Grains), 1.250 cups Vegetables, 0.500 cups Red/Orange (Vegetables), 0.500 cups Dark Green (Vegetables), 0.250 cups Starchy (Vegetables)

*Recipe submitted by St. Vrain Valley Schools