BBQ Chicken & Ruby Wild Blend™ Shaker Salad K-12

Print Pin This
< >
  • Shaker salads in three cups

Chef Coleen Donnelly


  • 1-1/3 c. barbecue sauce, reduced sodium
  • 1-1/3 c. yogurt, plain, nonfat
  • 1-1/3 c. mayonnaise
  • 4 c. corn kernels, thawed if using frozen
  • 16 c. romaine lettuce, chopped
  • 2 lbs. chicken meat, cooked, diced
  • 4 c. red bell pepper cut into ½” cubes


  1. Cook InHarvest Ruby Wild Blend according to package directions.
  2. Cool completely on a sheet pan.
  3. Combine the barbecue sauce, yogurt and mayonnaise. Blend well.
  4. Fill 2 oz. dressing cups with ¼ cup of dressing and cover each with a lid.
  5. Layer ingredients into 16-oz cups as follows:
    – 1 c. Ruby Wild Blend
    – ¼ c. corn
    – 1 c. romaine lettuce
    – 2 oz. chicken (about ½ c., volume may vary depending on product used)
    –  ¼ c. red bell pepper

Recipe Yield: 16 servings

Nutrition Facts

Per serving: 521 cal., 25 g pro., 65 g carb., 5 g fiber, 20 g fat, 3 g sat. fat, 64 mg chol., 281 mg sod.

Get Recipes and More

Red Jasmine & Baby Greens Breakfast Salad with Green Goddess Dressing

Get trends, recipes and more in your inbox >

Crediting Information

Each portion provides 2 grain/bread servings, 1 cup vegetable (½ cup dark green, ¼ cup red/orange, ¼ cup starchy), 2 oz equivalent meat/alt.*

* The Meat/Meat Alternate contribution is calculated on an ounce to ounce basis. If using a product that requires more than 1 ounce to meet the ounce equivalent, the recipe will require adjustment in order to meet the stated M/MA contribution.