This recipe follows the government’s nutrition guidelines for school lunches, providing the recommended serving of protein and vegetables. Although it’s created for the K-12 age group, the salad also would make a great grab-and-go snack for college dining or a corporate cafeteria.
1 1/4 lb. diced cooked chicken or turkey
1 1/2 lb. diced red bell peppers
3 lb. diced green onions
2 1/2 lb. diced tomatoes
2 1/4 lb. frozen peas, thawed
1 1/4 lb. hard-boiled eggs, chopped
20 portions (1-oz. cups) buttermilk ranch dressing
- In each of 20 clear 12-ounce cups with flat and domed lids, place 1 ounce chicken.
- Layer on 1/4 cup bell peppers, 1/4 cup green onions, 1/4 cup tomatoes and 1/4 cup peas; top with 1 ounce chopped hard-boiled eggs.
- Close cups with lid. To serve, shake each salad with 1 ounce dressing.