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BBQ Chicken Shaker

Yield: 24 servings | Serving Size: 1 salad with 1 ounce dressing
Child Nutrition: 2 meat/meat alternate, 1/4 cup vegetable (other), 1/4 cup vegetable (legumes), 1/4 cup vegetable (red orange) | HACCP Process III.

Ingredients

  • 24 ounces | Cooked diced chicken
  • 3/4 cup | Barbecue sauce
  • 12 cups | Coleslaw mix
  • 6 cups | Tomatoes, diced
  • 6 cups | Low-sodium black beans, rinsed, drained

Preparation

STEP 1

Toss together chicken and BBQ sauce in medium bowl; set aside.

CCP: Maintain cold food at 41°F or below

STEP 2

Layer shaker salad ingredients in 16-ounce container in this order:
Coleslaw, 1/2 cup
Tomatoes, 1/2 cup
Black beans, 1/4 cup 
Onions, 2 tablespoons
Chicken, 1 ounce
Cheddar cheese, 1 ounce
Cover with flat lid.

STEP 3

Portion 1 ounce Ranch dressing into each of 24 (1-ounce) containers; cover with flat lid. Set aside.

CCP: Maintain cold food at 41°F or below

STEP 4

Place dressing cup upside down inside domed lid. Surround dressing cup with 2 tablespoons crispy jalapeños. Attach dome to covered salad container.

STEP 5

Refrigerate until ready to serve.

CCP: Maintain cold food at 41°F or below


Nutritional Information

  • Serving Size1 salad with 1 ounce dressing
  • Calories318 calories
  • Fat 15 grams
  • Sat. Fat 8 grams
  • Trans Fat 0 grams
  • Cholesterol 58 milligrams
  • Sodium 527 milligrams
  • Carbohydrates 25 grams
  • Dietary Fiber 6 grams
  • Sugars 5 grams
  • Protein 21 grams
  • Vitamin A 685 IU
  • Vitamin C 29 milligrams
  • Calcium 273 milligrams
  • Iron 2.2 milligrams

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