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Asian Chicken Wild Rice Salad
Food Management Staff
April 1, 2004
1 Min Read
FM Staff
YIELD: 24 servings
41/2 lbs. cooked and frozen chicken breast fajita strips
18 cups cooked and chilled longgrain and wild rice blend (prepared without enclosed seasoning packet)
4 cups green onions, 1-in. bias-sliced
3 cups green bell peppers, julienned
3 cups red bell peppers, julienned
3/4 cup slivered almonds, toasted
1/3 cup fresh parsley, minced
11/2 cups soy sauce
11/2 cups rice wine vinegar
1 cup sesame oil
3/4 tsp. crushed, dried red pepper flakes
48 cups baby field greens
24 each green onion brushes (for garnish)
Thaw chicken breast strips in refrigerator. Combine chicken with cooked rice, sliced green onions, bell peppers, almonds and parsley; toss well.
In a separate bowl, combine soy sauce, rice wine vinegar, sesame oil and crushed red pepper; mix thoroughly. Pour over chicken mixture and toss well. Cover and chill to hold.
PER SERVING: Portion 2 cups salad greens on plate or in take-out container.Top with 11/2 cups chicken mixture. Garnish with 1 green onion brush; serve with toasted garlic bread and chilled fruit.
Recipe and photo from Tyson Foods, Inc.
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