Santa Fe Chicken Salad (meatless)
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. |
