Chicken Caesar Salad ( 11 servings)

2 pounds chicken breast, frozen, fully cooked

1 1/2 pounds romaine lettuce, chopped

11 ounces parmesan cheese, shredded

6 ounces carrots, shredded

1 pound cherry tomatoes or grape, whole

22 oz. Caesar dressing

22 ounces croutons

Thaw pre-grilled chicken in refrigerator one day in advance of assembly of salad.

Slice each chilled chicken breast into ¼ inch strips. Set aside one sliced chicken breast for each salad.

Place 2 cups of chopped ready to use romaine lettuce into one individual 32 ounce serving container or bowl. Top lettuce with one–3 ounce sliced chicken breast.

Sprinkle ¼ cup of shredded parmesan cheese on top of the lettuce. Place 2 tablespoons of shredded carrots in one corner of the bowl.

Rinse tomatoes under room temperature running water. Place 3 cherry tomatoes in corner diagonally across from the carrots in bowl.

Fill eleven 2-ounce portion cups with salad dressing. Fill eleven snack baggies with 4 Tablespoons croutons. Add one­ salad dressing cup and one crouton snack baggies with each salad.

Seal the salad containers and serve immediately or store in the refrigerator

Serve one–9 ounce chicken Caesar salad for each serving