MONTEREY SALAD
TOTAL SERVINGS: 1 SERVING SIZE: 1 SALAD
This vibrant Monterey Salad features a nutrient-rich blend of greens and cabbage, topped with pulled chicken, diced tomatoes, avocado, and crumbled queso fresco. Finished with crushed blue corn tortilla chips and a zesty chili lime dressing, it's a balanced and appealing option for students.
INGREDIENTS 1 1/2 C. Shredded/Chopped Lettuce, Raw
1/2 C. Coleslaw Mix 2.2 oz Pulled Chicken 1/4 C. Cubed Avocadoes, raw
3 Cherry Tomatoes, red, ripe, raw 2 T Coriander (Cilantro) leaves, raw 1/2 oz Queso Fresco Cheese, fresh 1/2 oz Blue Corn Tortilla Chips, triangle 1 oz Ken's Chili Lime Dressing
DIRECTIONS Combine lettuce greens and cabbage mix. Top with chicken, tomatoes, avocado, cilantroand cheese. Gently crush tortilla chips and sprinkle on salad. Serve dressing on the side.
Crediting: 2.5 oz. m/ma.; .5 oz Grains; .25 C. Additional Vegetables, .75 C. Dark Green Vegetables; .125 C. Red/Orange Vegetables; .25 C. Other Vegetables
RECIPE COURTESY OF PISANICK PARTNERS, LLC & CHEF DARREN LAYRE, GFS
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