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

Calories167
From Fat35%
From Saturated Fat6.2%
From SugarN/A%
Sodium470.09mg

Ingredients

Ingredient 6 servings 50 servings
CHICKEN BREAST,Boneless,Skinless4 oz4 oz
ROSEMARY,FRESH1 TBSP1/2 cup + 1 tsp
Italian Flat Leaf parsley1 TBSP1/2 cup + 1 tsp
GARLIC,RAW1 clove8 1/3 cloves
PEPPER,BLACK1/2 TSP1 Tbsp + 1 1/8 tsp
LETTUCE,COS OR ROMAINE,RAW3 leaf inner25 leaf inner
CUCUMBER,PEELED,RAW1/2 CUP, chopped1 qt + 1/8 cup (chopped)
CARROTS,RAW1/2 CUP, chopped1 qt + 1/8 cup (chopped)
CHICKPEAS (GARBANZO BNS,BENGAL GM),MATURE SEE1/2 CUP1 qt + 1/8 cup
green beans1/2 CUP1 qt + 1/8 cup
AVOCADOS,RAW,ALL COMM VAR1/2 CUP, cubes1 qt + 1/8 cup (cubes)
OLIVES,RIPE,CND (SMALL-EXTRA LRG)1/2 CUP1 qt + 1/8 cup
ONIONS,RED,RAW1/4 CUP, chopped2 cups + 1 TBSP (chopped)
990016 SALAD DRSNG,LIGHT RANCH,PC,60/1.5 OZ4 OZ2 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.