Southwest Chicken Salad

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Southwest Chicken Salad

Tender pulled chicken, black beans, corn, red and green bell pepper and sliced green onions, tossed in sweet and tangy cilantro dressing. Served in small portions on savoy cabbage leaves.

Serves: 24

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	Ingredients 5-1/4 lbs Tyson Fully Cooked Pulled White Fryer Meat 16 cups black beans, canned, rinsed & drained 12 cups corn/onion/Bell pepper mix, commercially prepared, frozen, thawed & drained 3 cups fresh sliced green onions 4-1/2 cups Italian vinaigrette 1/2 cup apple cider vinegar 1/2 cup sugar 1 cup fresh minced cilantro 24 fresh salad savoy leaves 48 fresh whole cherry tomatoes 24 fresh cilantro sprigs

Method

Defrost frozen chicken according to package directions.

Combine black beans, corn/onion/bell pepper mix and green onions in a bowl. Add chicken and toss well.

Combine in separate bowl, Italian vinaigrette, vinegar, sugar and cilantro. Pour over chicken mixture and toss well. Cover and chill below 40 degrees F to hold.

To assemble single serving, line plate with 1 savoy leaf. Top with 1-3/4 cups salad. Garnish plate with 2 tomatoes and 1 cilantro sprig.

Serve with fried tortilla chips.