Great Day Kitchen, 3/16/17 - Chicken Salad/3 Bean Salad

Kopi clowning around in the Great Day Kitchen with registered dietitian nutritionist Tawnie Kroll

Registered dietitian nutritionist for Clovis Unified School District and, Tawnie Kroll, visited the Great Day Kitchen to prepare some delicious food.

Chicken Salad


  • 1 lb grilled chicken, copped into small bite sized pieces
  • 1 cup mayo
  • 1 tsp. celery salt
  • 1/2 tsp pepper
  • 1 tsp. Mrs. Dash
  • Optional mix ins: celery, red onion, dried cranberries, diced apple
  • I was going to show 1 recipe with no mix ins (this is how we offer it for the k-6 program) and add the mix ins to show how we serve to the older students 7-12.
  • 6 whole grain croissants


Mix diced chicken with mayo and seasonings. Add in mix ins of choice and stir well.

Scoop 3.5 oz. of chicken salad in croissant. Serve immediately.

3 Bean Salad


  • 1/3 cup granulated sugar
  • 1/2 cup distilled vinegar
  • 1/4 cup salad oil
  • 1/2 tsp pepper
  • 1 tsp salt
  • 1 1/2 cup garbanzo beans
  • 1 1/2 cup black beans
  • 1 1/2 cup kidney beans
  • 1/4 cup chopped onion


Combine sugar, vinegar, salad oil and black pepper. Mix well and set aside.

Drain and rinse beans, combine beans and onions and add the dressing. Mix well. Serve 1/2 cup portions.