1. Arrange frozen spicy breaded popcorn chicken in a single layer on a sheet pan(s) lined with baking paper. Heat the uncovered pan of popcorn chicken in a preheated 350°F convection oven for 7-10 minutes or until the minimum internal temperature reaches 165°F and the breading is crispy.
2. Heat the black beans and corn to instructions.
3. To Serve: Arrange on a plate: 3-each romaine lettuce leaves, 12-each of the heated spicy popcorn chicken, 1/2 cup-each of the crispy tortilla strips, 1/8 cup-each dried cranberries, 1/8 cup-each black beans, 0.73 ounce-each corn (approx. 1/8 cup each).
4. Drizzle each plate with approx. 2 tsp Spicy Chipotle Dressing
Yield: 48 servings
Serving Size: 3 lettuce wraps (245 grams)
Each serving provides 2 oz. eq. whole grains (breaded chicken and tortilla strips), 2 oz. eq. meat/meat alternate, 1/4 cup fruit, 1/4 cup dark green vegetable, 1/8 cup legume vegetable, and 1/8 cup starchy vegetable
576 1/16 pieces whole grain spicy popcorn chicken
24 cups crispy tortilla strips
8 lbs, 8 oz (144 pieces) romaine lettuce leaves
6 cups dried cranberries
6 cups black beans
6 cups corn
2 cups (2 tsp per drizzle) spicy chipotle dressing
See our Healthy Holidays menu plan for more great recipes!