Southwestern Chipotle Chicken Salad (8 servings)

1 pounds chicken, fully-cooked

1/2 teaspoon rotisserie seasoning

1 pound romaine lettuce

22 ounces corn, canned, liquid - packed

14.4 ounces black beans, canned

1 lb. tomatoes

1 cup red onions

4 ounces yellow cheddar cheese, shredded

6.5 oz. chipotle dressing

Thaw diced chicken in refrigerator for 24 hours. Place thawed chicken in one steam table pan. Sprinkle rotisserie seasoning onto chicken and mix well.

Rinse lettuce under cool running water. Drain, trim, and chop lettuce. Store in refrigerator.

Drain and rinse corn in colander. Hold for assembly in refrigerator.

Rinse and trim ends from tomatoes. Chop tomatoes into ¼ inch pieces. Store tomatoes in refrigerator

Trim and dice red onions. Store in refrigerator

 

Hold shredded cheese in refrigerator for assembly.

Arrange ingredients in sequence on work table.

Add 1 cup chopped romaine lettuce at the bottom of individual containers, 6½ inch by 5 inch by 1⅞ inch. Add the following side by side: ¼ cup corn, ¼ cup black beans, ¼ cup tomatoes, ⅜ cup diced chicken, 2 tablespoons onions, and 2 tablespoons shredded cheddar cheese. Portion 2 tablespoons chipotle dressing in 2 ounce portion cup. Seal with lid. Cover salads.

Each serving is one 10 ounce salad with 1 ounce chipotle dressing.