By Protein
Southwest Grilled Chicken Salad Recipe
Ingredients
- 1 ea. Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Filets, 3 oz.
- 4 oz. Mix Greens
- 2 ea. Hard Boil Egg, quartered
- 2 ea. Roma Tomato, quartered
- 1 oz. Bell Pepper, julienne
- 1 oz. Corn, roasted
- 1 oz. Black Beans, canned, drained and rinsed
- 1 oz. Cheddar, shredded
- 2 oz. Bacon Ranch, prepared
ALTERNATE PRODUCT
Grilled Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Filets on a crispy green salad mix topped with hard-boiled eggs, black beans, corn, bell peppers, quartered Roma tomatoes, shredded cheddar cheese and a drizzle of tangy bacon ranch.
Made with Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Filets, 3 oz.
Directions
- Preheat convection oven to 350° F.
- From frozen, place the Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Filets on a lined (non-stick) sheet pan with a small amount of water. Completely cover with foil.
- Place in convection oven for approximately 16-20 minutes. Ensure internal temperature reaches 165° F.
- Chill chicken breast. Slice and hold cold for cold service.
- Plate salad greens in bottom of serving bowl.
- Clockwise from left to right plate the tomato and egg wedges, then the bell peppers, roasted corn and black beans.
- Plate chicken over lettuce and garnishes. Serve bacon ranch dressing on the side.
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