Grilled Rosemary Chicken Chopped Salad
By Jackie S. and Carol C. from Phillis Wheatley Elementary School, Miami, Florida.
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!
Serving size: 1 cup
|From Saturated Fat||6.2%|
|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|
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.