This salad highlights the bright flavors of the Southwest, combining corn, black beans, crisp lettuce and Goldfish® Baked with Whole Grain Cheddar Colors. The addition of a honey corn vinaigrette brings it all together for a satisfying and flavorful lunch.
- Total time:
55 minutes
- Servings:
25
|
Ingredient
|
Weight
|
Measure
|
|
lime juice |
10.0 oz. |
1.25 cup |
|
cumin , ground |
|
2 tbsp. |
|
chili powder |
|
1 tbsp. |
|
olive oil , marinade yield cup (25%) |
13.0 oz. |
1.5 |
|
frozen whole kernel corn |
11.0 oz. |
1.5 cup |
|
cilantro , chopped |
1.250 oz. |
0.5 cup |
|
dry mustard |
|
1 tbsp. |
|
honey |
3.0 oz. |
0.25 cup |
|
water |
|
0.25 cup |
|
cumin , ground |
|
0.75 tbsp. |
|
garlic powder |
|
0.75 tbsp. |
|
olive oil |
9.0 oz. |
1 |
|
boneless, skinless chicken breast , yield from 1 ounce raw |
|
60 |
|
parchment paper |
|
0 as needed |
|
romaine lettuce , cleaned and chopped |
76.0 oz. |
38 cup |
|
frozen whole kernel corn , thawed, drained |
36.0 oz. |
6.25 cup |
|
black beans , canned, rinsed, drained |
37.0 oz. |
6.25 cup |
|
reduced fat Cheddar cheese , shredded |
6.5 oz. |
1.5 cup |
|
Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar , 0.75 oz pouch |
|
25 ea. |
To Prepare Dressing:
1. Using a bender or immersion blender, puree lime juice, cumin, chili powder, oil, mustard, first measure of corn, honey and water until smooth. Reserve and chill.
CCP: Hold for cold service at 41°F until needed.
2. Add chicken to a large mixing bowl. Add the second measure of cumin, garlic powder and oil. Toss to coat. Cover and chill in refrigerator to let marinate for at least 30 minutes.
3. Meanwhile, preheat the oven to 350°F.
4. Line a sheet tray with parchment paper. Arrange chicken and bake until fully cooked. Chill the chicken completely.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Chill to 40°F or below.
5. Dice the chicken to ½-inch pieces.
CCP: Hold for cold service at 41°F until needed.
6. To serve, portion the following into a serving bowl and along with (1) 0.75 oz. bag
Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar Colors. Serve immediately.
• 3 cups of the lettuce (base)
• #12 scoop (1/3 cup) corn
• #16 scoop (¼ cup) beans
• 1 ½ oz diced chicken
• 1 Tbsp shredded cheese
• 1 ½ oz dressing (portioned on the side)
Beans as Vegetables Meal Components:
M/MA: 1.25 oz.
Grain: 1 oz. equiv.
Total Vegetable: 1-1/4 c (5/8 c Dark Green; 1/4 c Starchy; 1/8 c Legumes; 1/4 c Additional)
Beans as M/MA Meal Components:
M/MA: 2.25 oz.
Grain: 1 oz. equiv.
Total Vegetable: 1 c (5/8 c Dark Green; 1/4 Starchy; 1/8 c Additional)
This salad highlights the bright flavors of the Southwest, combining corn, black beans, crisp lettuce and Goldfish® Baked with Whole Grain Cheddar Colors. The addition of a honey corn vinaigrette brings it all together for a satisfying and flavorful lunch.
-
Total time:
55 minutes
-
Servings:
25
|
Ingredient
|
Weight
|
Measure
|
|
lime juice |
10.0 oz. |
1.25 cup |
|
cumin , ground |
|
2 tbsp. |
|
chili powder |
|
1 tbsp. |
|
olive oil , marinade yield cup (25%) |
13.0 oz. |
1.5 |
|
frozen whole kernel corn |
11.0 oz. |
1.5 cup |
|
cilantro , chopped |
1.250 oz. |
0.5 cup |
|
dry mustard |
|
1 tbsp. |
|
honey |
3.0 oz. |
0.25 cup |
|
water |
|
0.25 cup |
|
cumin , ground |
|
0.75 tbsp. |
|
garlic powder |
|
0.75 tbsp. |
|
olive oil |
9.0 oz. |
1 |
|
boneless, skinless chicken breast , yield from 1 ounce raw |
|
60 |
|
parchment paper |
|
0 as needed |
|
romaine lettuce , cleaned and chopped |
76.0 oz. |
38 cup |
|
frozen whole kernel corn , thawed, drained |
36.0 oz. |
6.25 cup |
|
black beans , canned, rinsed, drained |
37.0 oz. |
6.25 cup |
|
reduced fat Cheddar cheese , shredded |
6.5 oz. |
1.5 cup |
|
Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar , 0.75 oz pouch |
|
25 ea. |
To Prepare Dressing:
1. Using a bender or immersion blender, puree lime juice, cumin, chili powder, oil, mustard, first measure of corn, honey and water until smooth. Reserve and chill.
CCP: Hold for cold service at 41°F until needed.
2. Add chicken to a large mixing bowl. Add the second measure of cumin, garlic powder and oil. Toss to coat. Cover and chill in refrigerator to let marinate for at least 30 minutes.
3. Meanwhile, preheat the oven to 350°F.
4. Line a sheet tray with parchment paper. Arrange chicken and bake until fully cooked. Chill the chicken completely.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Chill to 40°F or below.
5. Dice the chicken to ½-inch pieces.
CCP: Hold for cold service at 41°F until needed.
6. To serve, portion the following into a serving bowl and along with (1) 0.75 oz. bag
Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar Colors. Serve immediately.
• 3 cups of the lettuce (base)
• #12 scoop (1/3 cup) corn
• #16 scoop (¼ cup) beans
• 1 ½ oz diced chicken
• 1 Tbsp shredded cheese
• 1 ½ oz dressing (portioned on the side)
Beans as Vegetables Meal Components:
M/MA: 1.25 oz.
Grain: 1 oz. equiv.
Total Vegetable: 1-1/4 c (5/8 c Dark Green; 1/4 c Starchy; 1/8 c Legumes; 1/4 c Additional)
Beans as M/MA Meal Components:
M/MA: 2.25 oz.
Grain: 1 oz. equiv.
Total Vegetable: 1 c (5/8 c Dark Green; 1/4 Starchy; 1/8 c Additional)
