El Pollo Loco Baja Layered Salad

“DO YOU KNOW WHAT’S 4 DINNER TONIGHT? THIS WEEK TRY THE EL POLLO LOCO BAJA LAYERED SALAD!”

SERVINGS: 6
COOKING TIME:20 Minutes

INGREDIENTS:

1 (10-oz.) bag Romaine and or Iceberg lettuce mix (found in produce section) or 12 cups cut lettuce
1 cup shredded Cheddar cheese
2 large tomatoes, diced
1 (7 1/2-oz.) can sliced black olives, drained
1 each: medium yellow and green bell pepper, cut into julienne strips
3 to 5 pieces (about 2 cups) El Pollo Loco® Flame-Grilled Chicken, skinned, de-boned and shredded
4 hard-cooked eggs, cooled and coarsely chopped
1/2 cup coarsely crushed corn chips
1/4 cup sliced green onions
Salsa, Ranch Dressing or your favorite dressing

DIRECTIONS:

In a clear glass serving bowl, layer ingredients starting with lettuce and ending with green onions. Serve with desired amount of dressing. Makes 6 entrée size servings.

Serving Suggestion: Make matchstick thin tortilla strips simply by spraying corn tortillas on both sides with cooking spray. Slice thinly before microwaving 2 minutes on a paper towel. Cool completely before sprinkling over the salad.

Proper Handling Of El Pollo Loco Chicken
Leftover Handling Suggestions: After enjoying your El Pollo Loco® meal, immediately transfer any leftover chicken or sides into a resealable bag or container. Seal tightly and refrigerate immediately. Discard leftovers after two days.

Suggestions for removing chicken from the bone (for recipes): Wash your hands thoroughly. First remove and discard the skin. Gently pull the chicken away from the bones until all meat is separated. Check for, and remove, any small bones. Immediately place de-boned chicken into a resealable bag or container. Seal and refrigerate up to two days or freeze up to one month.