YIELD: 1 serving
11 pieces of popcorn chicken, frozen
1 oz. tomato, fresh, diced
2 oz. salsa
½ cup lettuce, Romaine, chopped
½ oz. shredded Cheddar cheese
12 grams tortilla chips
1 packet sour cream
1. Arrange frozen popcorn chicken in an 18”x26”x1 1/8” pan with liner. Bake at 350°F in a deck oven for 10 to 15 minutes or until internal temperature reached 165°F for 15 seconds. (Convection oven: 325° for 10 to 15 minutes or until internal temperature reached 165°F for 15 seconds.)
2. Cool down chicken. To assemble: Mix tomatoes and salsa in a bowl and set aside. Add ½ cup lettuce to 12 oz. oval bowl. Using #16 scoop, add 2 oz. mixed salsa on top of lettuce. Add 11 pieces of popcorn chicken. Sprinkle with ½ oz. (1 Tbsp.) shredded cheese.
