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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
  • Black Bean and Corn Salsa

    Ingredients

      • 10 c. Gran Sazón Black Beans, drained and rinsed
      • 2 lb. GFS Super Sweet Corn, thawed
      • 1 lb. Green Peppers, trimmed and diced
      • 4 oz. Red Onions, trimmed and diced
      • 2 c. GFS Fire Roasted Salsa Verde
      • 1/2 c. Kitchen Essentials Olive Oil
      • 4 ct. Limes, 1/2 c. juiced
      • 1 oz. Cilantro, chopped

      Preparation

      Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place black beans in a stainless steel mixing bowl. Add all ingredients and mix well with a rubber spatula. Season to taste with salt and pepper. 2] Transfer to a nonreactive storage container. Cover, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

    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 fl atbread 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 fl atbread. 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.