CHICKEN SALAD
Yield Portion Size
| 2 cups |
Mayonnaise, reduced fat
|
| 7 cups |
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
|
| 6-1/2 cups |
Corn, cut, roasted
|
| 3-1/2 cups |
Scallions, 1/4-inch sliced
|
| 2 tbsp |
Red wine vinegar
|
| 1/4 cup |
Honey
|
| 3 tbsp |
Salt
|
| 1/2 tbsp |
Black pepper, freshly-ground
|
| 1 tbsp |
Garlic, minced
|
| 6 lbs |
Chicken breast, boneless, skinless, cooked, 1/2-inch cubed
|
| 4 lbs |
Mixed greens
|
| 6 cups |
Tortilla strips
|
| 3 cups |
Queso fresco, crumbled
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 166 mg | 17% |
| Carbohydrate | 26 g | 9% |
| Cholesterol | 116 mg | 39% |
| Total Fat | 17 g | 27% |
| Iron | 3 mg | 16% |
| Potassium | 664 mg | 0% |
| Calories | 426 kcal | 21% |
| Sodium | 1537 mg | 64% |
| Protein | 42 g | 83% |
| Polyunsaturated Fat | 1 g | 6% |
| Saturated Fat | 6 g | 28% |
| Dietary Fiber | 4 g | 15% |
| Vitamin C | 17 mg | 28% |
| Vitamin A | 2656 iu | 53% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 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.
-
Step 2
Add chicken cubes and toss to coat. Cover and store cold for service.
-
Step 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.
-
Step 4
CHEF'S NOTE: Chicken salad can also be used as a protein in sandwiches, wraps or pasta.
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