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Shake-Up Chopped Salad
This recipe follows the government’s nutrition guidelines for school lunches, providing the recommended serving of protein and vegetables. Although it’s created for the K-12 age group, the salad also would make a great grab-and-go snack for college dining or a corporate cafeteria.
Servings
20
20
Cuisine Type
- american
Menu Part
- Salad
Main Ingredient
- Eggs
- Vegetables
This recipe follows the government’s nutrition guidelines for school lunches, providing the recommended serving of protein and vegetables. Although it’s created for the K-12 age group, the salad also would make a great grab-and-go snack for college dining or a corporate cafeteria.
Ingredients
1 1/4 lb. diced cooked chicken or turkey
1 1/2 lb. diced red bell peppers
3 lb. diced green onions
2 1/2 lb. diced tomatoes
2 1/4 lb. frozen peas, thawed
1 1/4 lb. hard-boiled eggs, chopped
20 portions (1-oz. cups) buttermilk ranch dressing
Steps
In each of 20 clear 12-ounce cups with flat and domed lids, place 1 ounce chicken.
Layer on 1/4 cup bell peppers, 1/4 cup green onions, 1/4 cup tomatoes and 1/4 cup peas; top with 1 ounce chopped hard-boiled eggs.
Close cups with lid. To serve, shake each salad with 1 ounce dressing.
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