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.

Chicken Pepper Boats

4 El Pollo Loco chicken breasts, shredded with skin removed 2 green or red sweet bell peppers (or one of each) 4 cups diced celery 6 Tbsp. fat free mayonnaise Pinch seasoning salt, optional 8 tsp. finely chopped green onions, optional 8 cups torn lettuce leaves 1 fresh lemon

Per Serving: Calories: 206 Protein: 31 grams Carbohydrates: 12 grams Fat: 3.5 grams

Cut peppers in half and remove the stem and seeds. Set aside. In a small bowl, stir together the chicken, celery, green onions, mayonnaise and seasoning salt. Set aside. Place the lettuce in a bowl; squeeze juice from lemon over the lettuce and toss to mix. Divide the lettuce into four servings and place each serving on a plate. Scoop one-quarter of the chicken mixture into each of the pepper halves; place one stuffed pepper on each plate of lettuce and serve. Serves 4

Flame-grilled Chicken Fajitas

4 El Pollo Loco chicken breasts, shredded with skin removed 1 small red bell pepper, sliced 1 small onion, sliced 1 Tbsp. vegetable oil 1 Tbsp. fajita seasoning 8 El Pollo Loco flour tortillas

Per serving (serving size = 2 fajitas): Calories: 430 Protein: 40 grams Carbohydrates: 33 grams Fat: 12 grams

In a large skillet, sauté peppers and onions in hot oil until crisp and tender; season lightly with fajita seasoning while sautéing. Remove sautéed vegetables from skillet. Sauté El Pollo Loco chicken until heated through. Divide vegetables and chicken among the 8 tortillas. Top with your favorite fajita toppings (not included in analysis). Serve immediately. Serves 4

Baja Layered Chef Salad

4 El Pollo Loco chicken breasts, shredded with skin removed 7 ½ cups Romaine lettuce, chopped 1 cup shredded cheddar cheese 2 large tomatoes, diced 7.5 oz. can sliced black olives, drained 1 yellow bell pepper, cut into thin strips 1 green bell pepper, cut into thin strips 4 hard-boiled eggs, coarsely chopped ½ cup baked corn tortilla chips, crushed ¼ cup green onion, sliced

Per serving: Calories: 400 Protein: 35 grams Carbohydrates: 26 grams Fat: 17 grams

In a clear glass serving bowl, layer ingredients starting with lettuce and ending with green onions. Serve with desired amount of salsa and light dressing.

Serving suggestion: Make matchstick thin tortilla strips by spraying corn tortillas on both sides with cooking spray. Slice thinly before microwaving two minutes on a paper towel. Let cool and sprinkle over salad. Serves 6

Chicken Pineapple Salad

4 El Pollo Loco chicken breasts, shredded with skin removed ½ tsp. curry powder 6 Tbsp. celery seed 2 Tbsp. lemon juice Salt and pepper to taste 3 cups pineapple, cubed 6 oz. plain, non-fat yogurt 12 cups torn lettuce

Per serving: Calories: 132 Protein: 35 grams Carbohydrates: 12 grams Fat: 1 gram

Mix yogurt, curry powder and lemon juice. Combine remaining ingredients in a separate bowl. Toss yogurt sauce into ingredients. Chill and serve over lettuce. Serves 6