CHICKEN FAJITA SALAD

Made With:

Beverages

Pace® Picante Sauce- Mild

Low Sodium V8 Juice helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving with 70 percent less sodium than regular V8 100% Vegetable juice.** It’s also an excellent source of potassium which helps maintain fluid balance and normal heart rhythm. Diets containing foods that are a good source of potassium and low in sodium may reduce the risk of high blood pressure and stroke.

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Beverages

Pace® Picante Sauce- Mild

Low Sodium V8 Juice helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving with 70 percent less sodium than regular V8 100% Vegetable juice.** It’s also an excellent source of potassium which helps maintain fluid balance and normal heart rhythm. Diets containing foods that are a good source of potassium and low in sodium may reduce the risk of high blood pressure and stroke.

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Nutrition Facts
Serving Size
1/2 CUP
Amount Per Serving
Calories 477
% Daily Value
Total Fat 19.7g
30%
Saturated Fat 8g
40%
Cholesterol 130mg
43%
Sodium 936mg
39%
Total Carbohydrate 28g
9%
Dietary Fiber 4.4g
18%
Protein 44.5g
89%
Vitamin A 28%
Vitamin C 16%
Calcium 30%
Iron 13%
Total Time

50 min.

Serving & Size

1/2 CUP

Yields

Whether served in a tortilla boat or atop nacho chips, this salad gets its spirit from the rich combination of Ranch dressing and picante sauce that dress its fresh ingredients.

Nutrition Facts

Nutrition Facts
Serving Size
1/2 CUP
Amount Per Serving
Calories 477
% Daily Value
Total Fat 19.7g
30%
Saturated Fat 8g
40%
Cholesterol 130mg
43%
Sodium 936mg
39%
Total Carbohydrate 28g
9%
Dietary Fiber 4.4g
18%
Protein 44.5g
89%
Vitamin A 28%
Vitamin C 16%
Calcium 30%
Iron 13%

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
skinless, boneless chicken breast halves 96 oz.
Made With:

Beverages

Pace® Picante Sauce- Mild

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Pace® Picante Sauce- Mild cups
vegetable cooking spray
1. Place chicken breasts in full-size hotel pan and pour Picante Sauce over top. Toss to coat completely. Cover and refrigerate at least 2 hours before grilling. CCP: Refrigerate below 40°F at least 2 hours before using as directed.

2. Spray each marinated chicken breast with cooking spray and grill, basting with marinade during cooking until cooked, about 6 minutes per side. CCP: Cook to an internal temperature of 165°F. or higher for 15 seconds. Remove from heat and place on a sheetpan to cool to room temperature. Cut into 1-inch cubes. Place in a hotel pan and refrigerate. CCP: Refrigerate below 40°F
Made With:

Beverages

Pace® Picante Sauce- Mild

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Weight Measure
Pace® Picante Sauce- Mild cups
fat free ranch dressing cups
3. In bowl whisk together Picante Sauce and ranch dressing until blended. Cover and refrigerate until ready to serve. CCP: Refrigerate below 40°F at least 2 hours before using as directed.
Weight Measure
iceberg lettuce, leaves, torn 96 oz. gallons
tomato, diced 1 1/2  qt.
Cheddar cheese, shredded 24 oz. 1 1/2  qt.
yellow corn tortilla chips 16  cups
light sour cream 12 oz. 1 1/2  cups
4. To Serve: Place 2 cups lettuce on chilled plate and top with 1/4 cup chopped tomatoes. Top with a 4-oz. scoop of grilled chicken chunks and sprinkle with 1/4 cup shredded cheese. Place 1 oz tortilla chips around perimeter of plate. Place 1 Tbsp. sour cream on top and serve with a 2-ounce ladle of Picante-ranch sauce in a souffle cup.
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