Ingredients
| Sunflower or pumpkin seeds | 1 ¼ pounds |
| Cucumbers | 3 pounds |
| Strawberries, fresh | 3.25 pounds |
| Lettuce, Romaine | 2.25 pounds |
| Spinach, baby | 2.75 pounds |
| Chicken, cooked, sliced or shredded OR chicken fajita meat | 5 pounds |
Instructions
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Toast sunflower (or pumpkin) seeds in a large skillet over medium heat, stirring often, until fragrant and beginning to brown, 4 to 5 minutes. Transfer to a bowl and let cool.
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Peel cucumbers. Cut in half lengthwise then slice ¼-inch thick.
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Hull strawberries and cut into ¼-inch thick slices.
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Trim romaine and cut into1-inch pieces.
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Mix spinach and romaine in a large bowl.
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Add the strawberries, cucumbers and the toasted seeds to the greens.
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Serve with 2 ounces chicken per serving.
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Serve with balsamic maple dressing.
Recipe Notes
Crediting: 1¼ cups provides ½ cup dark green vegetable, 1⁄8 cup other vegetable and 1⁄8 cup fruit and 2 oz. eq meat/ma
Nutrition info does not include balsamic maple dressing.
Nutrition Facts per Serving (1.25cups)
Calories: 164 kcal | Fat: 7.6 g | Saturated fat: 1 g | Polyunsaturated fat: 3.1 g | Monounsaturated fat: 2.7 g | Cholesterol: 38.6 mg | Sodium: 56.1 mg | Potassium: 324.8 mg | Carbohydrates: 7.1 g | Fiber: 2.7 g | Sugar: 2.4 g | Protein: 17.6 g | Vitamin C: 26.1 mg | Calcium: 54.9 mg | Iron: 2.3 mgThe outcome, crediting information, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.
