Portion Size: 1 ½ cups; ½ cup chicken and dressing mixture, 1 cup salad mixture

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 lbs. meatless chicken
1 cup light mayonnaise	For vegan: use vegan mayonnaise
1/2 cup nonfat milk	For vegan: use soy milk.
1/2 teaspoon chili powder
2 tablespoons hot oil
8 cups iceberg lettuce OR	Washed, trimmed and chopped.
8 cups romaine lettuce	Washed, trimmed and chopped.
6 green onions	Washed, trimmed and chopped. Including  green tops
2 large tomatoes	Washed, trimmed and chopped.
2 cups low fat shredded cheddar cheese	For vegan: use vegan cheeese
1 cup no salt added whole kernel corn (canned or frozen)
1 cup no salt added kidney beans	Drained and rinse
1 cup light ranch or Santa Fe ranch style dressing	May use recipe in cookbook for dressing. For vegan: use vegan dressing
1 cup corn chips (no lard variety)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Combine mayonnaise and milk with chili powder.  Dip chicken into mixture.  Sauté chicken in hot oil.  Remove and cut into thin strips.	Cook until internal temperature reaches 165 degrees F.
2	Arrange lettuce on serving plates.  Top each with chicken.  Top with chopped tomatoes, kidney beans, onions, corn and cheese.  Sprinkle with salad dressing.   Toss.  Top with corn chips.