Shake-Up Chopped Salad

IngredientsEggs, Vegetables
Menu PartSalad
Cuisine TypeAmerican
shake up salad

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


  1. In each of 20 clear 12-ounce cups with flat and domed lids, place 1 ounce chicken.
  2. 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. 
  3. Close cups with lid. To serve, shake each salad with 1 ounce dressing.

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