Close up view of Chicken Fiesta Rice Salad on a school lunch tray with tortillas and milk.

Chicken Fiesta Entrée Salad

Recipe developed for USA Rice by Chef Cyndie Story, PhD, RD, CC.

Click on the PDF below for complete nutritional information and recipe information for 50 & 100 servings.

  • Servings
  • Serving Size
    1 entrée salad


  • 4 pounds 8 ounces (30 ½ cup servings) USA Rice Spanish Brown Rice, prepared 
  • 6 pounds 4 ounces Chicken, cooked, diced, thawed
  • 8 pounds Romaine lettuce, diced
  • 1 pound 9 ounces Mozzarella cheese, shredded
  • 3 pounds 4 ounces Tomatoes, fresh, diced
  • 25 ounces Picante sauce
  • 25 ounces Ranch dressing, prepared


  • Prepare USA Rice Spanish Brown Rice recipe according to amount forecasted or needed. Prepare rice one day in advance and chill rice to 41°F. Store in refrigerator overnight.
  • In a large bowl combine thawed, cooked chicken with prepared Spanish Brown Rice.  Chill to 41°F or below.  May be prepared 1 day in advance.
  • Place 2 ½ cups (8 ounces) diced romaine lettuce in a large grab-and-go salad container or serving tray.
  • Place one tightly packed, No. 8 scoop of Spanish Rice and chicken mixture in the center of the lettuce.
  • Portion ½ ounce of shredded mozzarella cheese in a 1-ounce portion cup.  Place in one corner of the container or place 1 ounce on tray.
  • Top salad with 1 ounce of diced tomatoes using a No. 16 scoop.
  • Place 2 ounces of tortilla chips on one side of the salad container.
  • Mix together the picante sauce and prepared ranch dressing, and portion 1 ounce of sauce into a portion cup.  Place portion cup of sauce in a corner of the salad container.  Alternately, use a 1-ounce package of prepared ranch dressing.  *Critical Control Point: Hold for service at 41°F or below.

Nutrition Facts

  • Serving 1 entrée salad
  • Calories 819
  • Total Fat 28g
  • Saturated Fat 5g
  • Cholesterol 0mg
  • Sodium 623mg
  • Carbohydrates 80g
  • Dietary Fiber 7g
  • Protein 74g