Southwest Grilled Chicken Salad Recipe

Grilled Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Filets on a crispy green salad mix topped with hard-boiled eggs, black beans, corn, bell peppers, quartered Roma tomatoes, shredded cheddar cheese and a drizzle of tangy bacon ranch.

YIELD: 1 EACH

AMOUNT	MAIN INGREDIENTS
1 ea.	*Tyson Red Label®* Fully Cooked Unbreaded Grilled Chicken Breast Filets, 3 oz.
4 oz.	Mix Greens
2 ea.	Hard Boil Egg, quartered
2 ea.	Roma Tomato, quartered
1 oz.	Bell Pepper, julienne
1 oz.	Corn, roasted
1 oz.	Black Beans, canned, drained and rinsed
1 oz.	Cheddar, shredded
2 oz.	Bacon Ranch, prepared

ALTERNATE PRODUCT:

Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Filets, 4 oz.

Step 1: Preheat convection oven to 350° F.

Step 2: From frozen, place the Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Filets on a lined (non-stick) sheet pan with a small amount of water. Completely cover with foil.

Step 3: Place in convection oven for approximately 16-20 minutes. Ensure internal temperature reaches 165° F.

Step 4: Chill chicken breast. Slice and hold cold for cold service.

Step 5: Plate salad greens in bottom of serving bowl.

Step 6: Clockwise from left to right plate the tomato and egg wedges, then the bell peppers, roasted corn and black beans.

Step 7: Plate chicken over lettuce and garnishes. Serve bacon ranch dressing on the side.