"I love salad!! And me and my aunt were playing around in the kitchen and combined two of our favorite recipes," says Kindall. "I would include on the side a whole wheat tortilla because all the other food groups are in it!" - Kindall Sewell-Murphy, age 10, Alabama

Makes 6 to 8 servings

Ingredients: 

• 3 cups rotisserie chicken, cut into bite-sized pieces
• 3 cups kale, torn into bite-size pieces
• 2 cups broccoli florets, cut into bite-size pieces
• 2 cups broccoli slaw
• 1 cup thinly sliced Brussels sprouts
• 1 medium plum tomato, chopped
• 1 cup shredded low-fat Mexican-blend cheese (or your favorite low-fat cheese)
• 1/2 cup chopped red onion
• 1/2 cup dried fruit and nut mix or pumpkin or sunflower seeds
• 1/4 cup dried cranberries
• 1 1/2 cups, cored, peeled, and chopped Honeycrisp apples or your favorite apple variety
• Juice from 1/2 lemon
• 1 cup creamy poppy seed dressing (or your favorite low-fat dressing)
• 6 to 8 whole wheat tortillas

Preparation:

1. In a large bowl, toss together the chicken, kale, broccoli florets, broccoli slaw, Brussels sprouts, tomato, cheese, red onion, fruit and nut mix, and dried cranberries.
2. In a small bowl, toss together the apples and lemon juice. Add the apples to the salad, drizzle with salad dressing, and toss well. Serve as a salad or use the whole wheat tortillas to make wraps.

536 calories; 31g protein; 51g carbohydrates; 23 g fat (5g saturated fat); 653mg sodium

More information about the Kids' State Dinner:

• Check out the other winning 2013 Kids' State Dinner Recipes here.
• Learn more about Kids' State Dinner here.