Chicken and Garbanzo Bean Salad (meatless)
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups cooked, cubed meatless chicken | Cook until internal temperature reaches 145°F. |
| 1 (15 oz.) can (no added salt) garbanzo beans, drained | |
| 8 oz. low fat shredded cheddar cheese | For vegan: Use vegan cheese |
| 2 stalks celery, diced | Wash, trim and dice |
| 1 medium green pepper, diced | Wash, trim and dice |
| 1/4 cup chopped onions | Wash, peel and chop |
| 1 cup light mayonnaise | For vegan: Use vegan mayonnaise |
| 2 tablespoons lemon juice | |
| 1/2 teaspoon chili powder | |
| 1 teaspoon garlic powder | |
| Leaf Lettuce | |
| 1 Large tomato, cut into wedges |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a medium bowl combine chicken, garbanzo beans, cheese, celery, green pepper, and onion. | |
| 2 | For dressing, stir together mayonnaise, lemon juice, chili powder, garlic powder, salt, and pepper. | |
| 3 | Stir into chicken mixture. Cover and chill for 2 to 24 hours. Before serving, stir mixture. | |
| 4 | Serve on lettuce lined salad plates. Garnish with tomato wedges. |
