Chicken Black Bean Gordita Salad

Chicken Black Bean Gordita Salad

Ingredients

  • 3 lb. Butternut Squash, trimmed and diced into ¼" pieces
  • 24 ct. Ultra Loco 6½" Whole Grain Flatbread
  • 1/2 oz. Pan Coating Spray
  • 6 lb. Black Bean and Corn Salsa
  • 4 1/2 lb. Fajita Grilled Chicken Strips, thawed
  • 3 1/4 lb. Markon Romaine Lettuce
  • 24 oz. Fresh Lime Vinaigrette RECIPE
  • 1 1/2 lb. GFS Shredded Mexican Blend Cheese

Preparation

Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place squash in a warmed rondeau. Add enough water to cover. Simmer squash over low heat for 3-4 minutes. Cook until squash is tender but still slightly fi rm. Season to taste with salt and pepper. Remove squash from the pan and lay out on a parchment-lined sheet pan. Refrigerate. Let cool uncovered. Once cooled, move to a storage container. Cover, label, date, and refrigerate for future service. CCP:
Refrigerate at 41°F, or below
.


To prepare à la carte:
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Lightly spray the rough side of the flatbread with pan spray. Place on a heated fl at griddle, oiled-side down. Cook 1-2 minutes, or until golden-brown and just warmed through. Slice into ½" pieces. Place in a stainless-steel mixing bowl. 2] Add 4 oz. of black bean corn salsa, 3 oz. of chicken, 2 oz. butternut squash, and 1 c. romaine lettuce to the flatbread. Toss together. Drizzle 1 oz. of lime vinaigrette over the salad mixture. Toss again. Season to taste with salt and pepper. Place in a chilled serving bowl. Top with 1 oz. of cheese before serving.