BPA NON-INTENT STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE. CHILI CHICKEN SALAD - INGREDIENTS: 3 CUPS COOKED CHICKEN, COARSELY CHOPPED, 1 (15 OZ) CAN KIDNEY BEANS, DRAINED AND RINSED FC, 1 (14.5 OZ) CAN DICED TOMATOES CHILI READY FC, 1/2 CUP GREEN ONIONS, SLICED, 4 CUPS SPINACH AND ROMAINE LEAVES, SHREDDED CHEDDAR CHEESE, (OPTIONAL) FC. COOKING DIRECTIONS: IN A BOWL COMBINE CHICKEN, BEANS, DICED TOMATOES AND ONIONS; TOSS LIGHTLY. COVER AND CHILL. ARRANGE SPINACH AND ROMAINE LEAVES ON A SERVING PLATE; TOP WITH CHICKEN MIXTURE. SPRINKLE WITH CHEESE, IF DESIRED. MAKES 6 SERVINGS, FC = FOOD CLUB BRAND QUALITY GUARANTEED COPYRIGHT TOPCO TTCA0718 SCAN HERE FOR MORE FOOD INFORMATION