Grilled Rosemary Chicken Chopped Salad
By Jackie S. and Carol C. from Phillis Wheatley Elementary School, Miami, Florida.
Description
This savory salad is a bright and crunchy mix of vegetables (some sourced from local farms thanks to Miami-Dade Public Schools) which are tossed with tender grilled chicken that has been marinated in earthy rosemary. It is colorful and tasty with many different textures; the creaminess of avocado, the snap of carrots, cucumbers, and green beans, and the freshness of flat leaf parsley all combine for a party in your mouth that our students cannot resist!
Nutrition Facts
Serving size: 1 cup
| Calories | 167 |
| From Fat | 35% |
| From Saturated Fat | 6.2% |
| From Sugar | N/A% |
| Sodium | 470.09mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| CHICKEN BREAST,Boneless,Skinless | 4 oz | 4 oz |
| ROSEMARY,FRESH | 1 TBSP | 1/2 cup + 1 tsp |
| Italian Flat Leaf parsley | 1 TBSP | 1/2 cup + 1 tsp |
| GARLIC,RAW | 1 clove | 8 1/3 cloves |
| PEPPER,BLACK | 1/2 TSP | 1 Tbsp + 1 1/8 tsp |
| LETTUCE,COS OR ROMAINE,RAW | 3 leaf inner | 25 leaf inner |
| CUCUMBER,PEELED,RAW | 1/2 CUP, chopped | 1 qt + 1/8 cup (chopped) |
| CARROTS,RAW | 1/2 CUP, chopped | 1 qt + 1/8 cup (chopped) |
| CHICKPEAS (GARBANZO BNS,BENGAL GM),MATURE SEE | 1/2 CUP | 1 qt + 1/8 cup |
| green beans | 1/2 CUP | 1 qt + 1/8 cup |
| AVOCADOS,RAW,ALL COMM VAR | 1/2 CUP, cubes | 1 qt + 1/8 cup (cubes) |
| OLIVES,RIPE,CND (SMALL-EXTRA LRG) | 1/2 CUP | 1 qt + 1/8 cup |
| ONIONS,RED,RAW | 1/4 CUP, chopped | 2 cups + 1 TBSP (chopped) |
| 990016 SALAD DRSNG,LIGHT RANCH,PC,60/1.5 OZ | 4 OZ | 2 lbs + 1 1/3 ozs |
Preparation
Finely chop the rosemary. Chop the grilled chicken breast into 1 inch cubes and toss with the rosemary. In a 350 degree oven, heat the rosemary grilled chicken until warmed through, about 5 to 7 minutes. Toss the chicken with the lettuce and chopped vegetables, and lightly dress to serve.
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