Yield: 24 portions
Portion Size: 2/3 cup chicken salad with greens and toppings

Mayonnaise, reduced fat 2 cups
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained64144 602457 cups
Corn, cut, roasted 6-1/2 cups
Scallions, 1/4-inch sliced 3-1/2 cups
Red wine vinegar 2 tbsp
Honey 1/4 cup
Salt 3 tbsp
Black pepper, freshly-ground 1/2 tbsp
Garlic, minced 1 tbsp
Chicken breast, boneless, skinless, cooked, 1/2-inch cubed 6 lb
Mixed greens 4 lb
Tortilla strips 6 cups
Queso fresco, crumbled 3 cups


  1. To make CHICKEN SALAD: In large bowl combine mayonnaise, 1 cup RO*TEL®, 1/2 cup corn, 1/2 cup scallions, vinegar, honey, salt, pepper and garlic. Mix well to combine.
  2. Add chicken cubes and toss to coat. Cover and store cold for service.
  3. To make ONE SERVING, layer the following ingredients: 1-1/2 cups mixed greens, 2/3 cup chicken salad, 1/4 cup corn, 2 tablespoons scallions, 1/4 cup RO*TEL, 1/4 cup tortilla strips and 2 tablespoons queso fresco.
  4. CHEF'S NOTE: Chicken salad can also be used as a protein in sandwiches, wraps or pasta.
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